Ginger Rice Pudding Recipe - Cooking Index
Ginger Rice Pudding Recipe - Cooking Index
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1 teaspoon | 5ml | Grated peeled gingerroot |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/8 teaspoon | 0.6ml | Allspice |
| 1 cup | 160g / 5.6oz | Quick-cooking brown rice |
| 1 cup | 237ml | Aspartame-sweetened lemon nonfat yogurt |
In a medium saucepan, combine the raisins, ginger, cinnamon, salt and allspice with 1 cup water; bring to a boil. Stir in the rice and return to a boil. Reduce the heat and simmer, covered, 5 minutes.
Remove from the heat; stir once, then cover and let stand until all of the liquid is absorbed, about 5 minutes. Stir in the yogurt.
Serve warm or refrigerate, covered, until chilled, at least 2 hours.
This recipe yields 2 servings.
Per Serving: 286 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 233 mg Sodium, 66 g Total Carbohydrate, 3 g Dietary Fiber, 9 g Protein, 189 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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