Brown Rice Pudding With Apples and Pears (Ww Core Plus)
photo by iamafoodblog
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 1⁄2 cups nonfat milk
- 1⁄3 cup nonfat dry milk powder
- 1 cup brown rice
- 3 cinnamon sticks or 1 whole vanilla bean
- 1 pinch salt
- 3 3 tablespoons brown sugar (use more if you like a sweeter rice pudding) or 3 tablespoons baking Splenda sugar substitute (use more if you like a sweeter rice pudding)
- 1 1⁄4 teaspoons vanilla (only if using cinnamon sticks)
- 1 pinch ground nutmeg
- 1⁄4 cup plain nonfat yogurt
- 2 tart apples, peeled, cored and diced
- 1 pear, peeled, cored and diced
directions
- Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
- Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
- Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
- Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
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Reviews
-
I love rice pudding and the addition of fruit is a nice one. I used cinnamon sticks and added about a tablespoon of vanilla and a bit more sugar. I think next time I would add ground cinnamon at the end to be able to control the flavor better. I also added some dried berries and raisins. I like the addition of the yogurt at the end as well. Thanks for posting!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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