Hearty Rice Pudding Recipe
Ingredients
| Water | 1 1/4 Cup(16 tbs) | |
| Brown rice | 1/2 Cup(16 tbs), uncooked | |
| 1 (8-ounce) can unsweetened crushed pineapple, undrained | ||
| Skim milk | 1 1/2 Cup(16 tbs) | |
| Raisins | 1/4 Cup(16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup(16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Whole wheat flour | 3 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Slivered almonds | 1/4 Cup(16 tbs), toasted | |
Directions
Bring water to a boil in a medium saucepan.
Add rice; cover, reduce heat, and simmer 45 minutes.
Drain pineapple, reserving juice; set pineapple juice aside.
Add pineapple and milk to rice, stirring well.
Place over medium-low heat cover and cook 15 minutes.
Stir in raisins, sugar, and cinnamon.
Combine reserved pineapple juice and flour, stirring until blended.
Gradually add flour mixture to rice mixture; cook over medium heat until thickened and bubbly.
Remove from heat; stir in vanilla.
Spoon into individual dessert dishes; top each with 1 1/2 Teaspoons slivered almonds.
Add rice; cover, reduce heat, and simmer 45 minutes.
Drain pineapple, reserving juice; set pineapple juice aside.
Add pineapple and milk to rice, stirring well.
Place over medium-low heat cover and cook 15 minutes.
Stir in raisins, sugar, and cinnamon.
Combine reserved pineapple juice and flour, stirring until blended.
Gradually add flour mixture to rice mixture; cook over medium heat until thickened and bubbly.
Remove from heat; stir in vanilla.
Spoon into individual dessert dishes; top each with 1 1/2 Teaspoons slivered almonds.
Chef
