Ginger Rice Pudding

[Guest guest]

Ginger Rice Pudding

 

1/4 cup raisins

1 teaspoon grated peeled gingerroot

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/8 teaspoon allspice

1 cup quick-cooking brown rice

1 cup low-fat lemon 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.

Makes 2 servings.