Pumpkin Rice Pudding Cereal

Recipe Ingredients

1 cup	237ml	Water
1/2 cup	80g / 2.8oz	Uncooked basmati rice
1 tablespoon	15ml	Grated lemon rind
1		Cinnamon stick
1 cup	237ml	Canned pumpkin
1 cup	237ml	Skim milk
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Pumpkin pie spice
1		Evaporated skim milk 12 ounce can
1		Egg (large)
2		Egg whites (large)
1/2 cup	80g / 2.8oz	Raisins
		Nonstick cooking spray

Recipe Instructions

1. Bring water to a boil in a medium saucepan; add rice, lemon rind, and cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick.

2. Preheat oven to 325F. 3. Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mixture and raisins. Pour mixture into a 2 1/2 quart casserole coated with cooking spray.

3. Bake at 325F for 15 minutes, and stir well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10 minutes (do not stir) or until a knife inserted in center comes out clean. Serve warm. Make-Ahead Tip: Let prepared pudding cool completely.

4. Cover surface of pudding with plastic wrap, and store in refrigerator up to 5 days. Serve chilled or microwave single servings at MEDIUM (50% power) until warm.

Source:
Weight Watchers Magazine, September/October 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.