walnut raisin rice pudding

[Guest guest]

my guy loves rice pudding. here's a lighter version with good for us walnuts!

 

i'm xposting this idea!

 

 

* Exported from MasterCook *

 

Walnut Raisin Rice Pudding

 

Recipe By :Reader's Digest

Serving Size : 4 Preparation Time :0:12

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup orange juice

1 egg yolk

1 teaspoon honey

1 teaspoon vanilla extract

2/3 cup cooked rice

1/4 cup raisins

1/4 cup chopped walnuts -- toasted

3 egg whites

vegetable oil cooking spray

 

1. Preheat oven to 325F. In a large mixing bowl, mix the orange juice with the

egg yolk, honey and vanilla extract.

 

2. Stir in the cooked rice, raisins and toasted walnuts. In another bowl, whip

the egg whites until soft peaks form, then carefully fold into the mixture with

a large metal spoon.

 

3. Pour into 4 custard dishes that have been lightly coated with vegetable oil

spray or lightly greased with vegetable oil.

 

4. Place custard dishes in a 13 x 9 x 2-inch baking pan and carefully add

boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to

35 minutes or until just set.

 

TIP: Check the water in the bain-marie during cooking, and fill up as necessary

to prevent it from boiling away.

 

Serves 4. Per serving: Calories 162, Saturated Fat 1 g, Total Fat 5 g, Sodium 46

mg, Cholesterol 53 mg, Protein 6 g, Carbohydrates 24 g, Fiber 1 g

 

Description:

" custard cups "

Source:

" How-To Book of Healthy Cooking "

Copyright:

" © 2001 The Reader's Digest "

T(Cooking):

" 0:35 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 164 Calories; 6g Fat (31.6% calories from

fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 45mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Warm and soothing, walnut-raisin pudding is perfect on a cold winter

night. Puddings need eggs to help them set. However, you can limit the yolks to

one and use more high-protein whites. Bake the pudding in a water bath, or

bain-marie, to keep it from cooking too fast and curdling. Adding rice, fruit,

nuts or bread increases flavor and vitamins.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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