Rice Pudding
Rich and creamy, the addition of yogurt makes this recipe even more dreamy!
Yields: 6 Servings
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Ingredients
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 3 | c | Stonyfield Organic 1% Milk |
| 1⁄2 | c | sugar |
| 1⁄2 | c | extra long-grain rice |
| 1⁄4 | c | raisins |
| 1 | tbsp | dried currants |
| 1⁄4 | tsp | cinnamon |
Directions
In a large pot, bring milk and sugar to a boil.
Add rice, raisins and currants and stir for 2 minutes over medium heat.
Reduce to a simmer and cover.
Cook over low heat for 20 minutes, stirring frequently.
Remove from heat and stir in 1/4 teaspoon cinnamon.
Cover and let cool 30 minutes.
Fold in vanilla yogurt and mix well.
Spoon rice pudding evenly into 6 cups or wine glasses.
Dust with cinnamon as a garnish, and chill before serving.
Nutrition Information
|
230
CALORIES
|
2g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
230
20
|
||
| % Daily Value* | ||
| Total Fat | 2g | |
| Cholesterol | 5mg | |
| Total Carbohydrate | 46g | |
| Dietary Fiber | 1g | |
| Protein | 7g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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