Guest guest Posted April 10, 2001 Report Share Posted April 10, 2001 * Exported from MasterCook * Italian Easter Rice Pudding Recipe By : Vegetarian Celebrations, by Nava Atlas, page 47 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup raw brown rice preferably medium-grain 1 pound part-skim ricotta cheese 2/3 cup firmly packed light brown sugar more or less to taste 1/4 cup low-fat milk 1 teaspoon vanilla extract 1 dash nutmeg cinnamon -- for topping 8 servings The contributor of this recipe remembers this as an Eastertime favorite when her family was growing up. Bring 2 cups of water to a boil in a small saucepan. Stir in the rice. Bring to a gentle simmer, then cover and cook until the water is absorbed, about 35 minutes. Preheat the oven to 350 degrees. Combine the rice with the remaining ingredients except the cinnamon in a mixing bowl and stir together. Pour into a lightly oiled, square 9- by 9-inch casserole dish, preferably glass. Bake for 1 to 1 1/4 hours, or until the top and sides are golden and slightly crusty. Let cool and serve slightly warm or at room temperature. Calories: 235, Carbohydrate: 39 g, Total fat: 4 g, Cholesterol: 18 g, Protein: 9 g, Sodium: 83 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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