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Cinnamon Raisin Rice Pudding
Ingredients:
3/4 c. cooked brown rice
3/4 c. cooked white rice
1/4 c. raisins
1/4 c. fructose
1 Tbs. flour
1/8 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1.4 tsp. nutmeg
1 c. nonfat milk
1 egg, slightli beaten
1 tsp. vanilla
2 Tbs finely chopped walnuts
3/4 c. cooked brown rice
3/4 c. cooked white rice
1/4 c. raisins
1/4 c. fructose
1 Tbs. flour
1/8 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1.4 tsp. nutmeg
1 c. nonfat milk
1 egg, slightli beaten
1 tsp. vanilla
2 Tbs finely chopped walnuts
Directions:
Preheat oven to 350 degrees. Combine ingredients and pour into a 1 qt. baking dish. Place dish in a shallow baking pan filled 1" deep with water. Bake 45 minutes or until center of pudding is firm. Serve cool or warm.
Makes 6 Servings
Preheat oven to 350 degrees. Combine ingredients and pour into a 1 qt. baking dish. Place dish in a shallow baking pan filled 1" deep with water. Bake 45 minutes or until center of pudding is firm. Serve cool or warm.
Makes 6 Servings
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