Rice Pudding with Fruit
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 159.2
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 51.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.7 g
- Protein: 2.7 g
View full nutritional breakdown of Rice Pudding with Fruit calories by ingredient
Introduction
A modified and adapted version of the Raisin Rice Pudding recipe found in The Settlement Cookbook. The original recipe uses milk, butter, and egg. A modified and adapted version of the Raisin Rice Pudding recipe found in The Settlement Cookbook. The original recipe uses milk, butter, and egg.Number of Servings: 8
Ingredients
-
2 cups cooked Brown rice
1 3/4 cups Water
handful or 1/4 cup Almonds {natural, not roasted}
2 tablespoon Flax Seed Meal
Zest of 1/2 Lemon Peel
1/4 cup Raisins
1 tablespoon Earth Balance Natural Buttery Spread
1/4 cup Honey
1/8 teaspoon Salt
1 Apple, diced into 1/4 - 1/2 inch pieces
Directions
Preheat oven to 350
Into a 16 oz or larger mason jar that will fit your blender add: water, almonds, 2 Tbsp of the cooked rice, and the flax seed meal; blend until you no longer see chunks of almonds.
In a medium bowl mix: margarine, honey, salt, lemon zest, and liquid blend. Then add in rice, raisins, and apple pieces.
Pour mix into an oiled/greased {I used olive oil} 8x8 pan. Bake for 30 minutes, allow to rest for at least 5 to 10 minutes before serving. Can be served warm or cold.
Serving Size: Makes roughly 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MGARREN.
Into a 16 oz or larger mason jar that will fit your blender add: water, almonds, 2 Tbsp of the cooked rice, and the flax seed meal; blend until you no longer see chunks of almonds.
In a medium bowl mix: margarine, honey, salt, lemon zest, and liquid blend. Then add in rice, raisins, and apple pieces.
Pour mix into an oiled/greased {I used olive oil} 8x8 pan. Bake for 30 minutes, allow to rest for at least 5 to 10 minutes before serving. Can be served warm or cold.
Serving Size: Makes roughly 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MGARREN.
