Rice Pudding with Cider-Rhubarb Sauce

Cooking Light
You could make this for dessert, then have it for breakfast the next day instead of hot cereal. Just reheat the sauce in the microwave.
4 servings

Ingredients

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2 cups cooked long-grain brown rice
Butter-flavored cooking spray
1/4 cup sugar
2 ounces tub-style light cream cheese (about 1/2 cup)
1/4 cup 2% reduced-fat milk
1/4 cup evaporated skim milk
1/4 teaspoon vanilla extract
Dash of salt
1 large egg

Preparation

Preheat oven to 350°.

Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray.

Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350° for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce.

Created date

May 1998

Nutritional Information

Calories 251
Caloriesfromfat 15 %
Fat 4.3 g
Satfat 2 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 7 g
Carbohydrate 45.7 g
Fiber 0.6 g
Cholesterol 65 mg
Iron 1.2 mg
Sodium 124 mg
Calcium 115 mg