Raspberry rice pudding
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 104.6
- Total Fat: 1.5 g
- Cholesterol: 4.0 mg
- Sodium: 43.7 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.1 g
View full nutritional breakdown of Raspberry rice pudding calories by ingredient
Number of Servings: 5
Ingredients
-
2oz brown rice
1oz sugar
450 grammes (1 pint) skim milk
1tsp ground nutmeg
5g (1 tsp) butter
100g raspberries
Tips
I don't use sugar substitutes, but you could reduce the calorie content further if you replaced the sugar with stevia, splendour or whatever.
Directions
Put the rice, sugar, milk, nutmeg and butter into a baking dish. Cook on medium high for about 1 hour, until the rice is soft. Stir occasionally whilst it cooks.
Put the raspberries into a separate dish. Cook for about 15 minutes in the same over, until they have softened a little and the juices are starting to run.
Divide the cooked rice pudding between 5 dishes and top with equal shares of soft raspberries.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user LOVAGE.
Put the raspberries into a separate dish. Cook for about 15 minutes in the same over, until they have softened a little and the juices are starting to run.
Divide the cooked rice pudding between 5 dishes and top with equal shares of soft raspberries.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user LOVAGE.