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Rice Pudding

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Rice Pudding

Prep Time: Cook Time:

Ingredients

  • White rice, short grain, unenriched | 2.50 cup
  • Granulated sugar | 0.25 cup
  • Margarine-like spread, BENECOL Light Spread | 2.00 tablespoon 1 NLEA serving
  • Buttermilk, low fat | 1.50 cup
  • Egg, whole, raw | 1.00 small
  • Egg, white, raw | 1.00 large
  • Spices, cinnamon, ground | 0.25 tsp
  • Spices, nutmeg, ground | 0.12 tsp
  • Seedless raisins | 1.00 cup, packed
  • Strawberries, raw | 2.00 cup, sliced
  • Blueberries, raw | 4.00 cup
  • Mangos, raw | 2.00 cup pieces
Nutrition Facts (Per Serving)

Calories per serving: 286.67 mg

Fat per serving: 2.10 g

Saturated fat per serving: 0.50 g

Protein per serving: 5.63 g

Sodium per serving: 59.89 mg

Cholesterol per serving: 13.01 g

Instructions

  1. Heat oven to 350°F.
  2. Spray a 13x9-inch baking dish with nonstick cooking spray.
  3. Combine rice, sugar, margarine, milk, eggs, cinnamon, nutmeg, and raisins.
  4. Mix well.
  5. Pour into baking dish.
  6. Bake in oven until top is golden brown, approximately 30 minutes.
  7. Top pudding with fruit and serve.

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