Rice Pudding
Serves: 4
Preparation Time: 30 minutes
Equipment: 3-quart (3 L) Saucepan
- 1 cup rice, washed and drained
- 1½ cups (360 ml) milk
- 1 vanilla bean
- Pinch of salt
- Raisins optional
- ½ cup sugar
- 1 egg, beaten
Place rice in 3-quart (3 L) Saucepan, add enough water to cover rice, cover (vent open), and bring to a boil over medium-high heat. As soon as the water has been absorbed (about 10 minutes), add milk, vanilla bean, and salt. Raisins can be added if desired.
Cover (vent closed) and reduce the heat to medium-low, cook for 10 minutes. Remove from heat.
Combine the sugar and beaten egg, mix well, add to rice mixture, mixing thoroughly. Cover (vent closed) and let stand to finish cooking, about 5-7 minutes. Serve warm or chilled.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 187; Fat Grams 0; Carbohydrate Grams 41; Protein Grams 5; Cholesterol mg 2; Sodium mg 62.
THE POINT SYSTEM: Calorie Points 2½; Protein Points 1; Fat Grams 0; Sodium Points 3; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 0.