Rice Pudding With Dried Cherries And Currants

Oxmoor House
6 servings


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Cooking spray
1 1/3 cups fat-free milk
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
1 tablespoon butter or stick margarine, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
2 teaspoons thawed orange juice concentrate
2 large egg whites
2 cups cooked medium-grain rice
1/2 cup dried tart cherries
1/4 cup currants


Preheat oven to 325°.

Coat a 1 1/2-quart baking dish with cooking spray; set aside.

Combine milk and next 7 ingredients in a bowl; stir well with a whisk. Add rice, and stir well. Add cherries and currants; pour mixture into baking dish.

Place baking dish into a 13- x 9-inch baking pan. Pour hot water into baking pan to a depth of 1 inch. Bake at 325° for 55 to 57 minutes or until a knife inserted in center comes out clean.

Created date

March 2010

Nutritional Information

Calories 270
Fat 2.6 g
Satfat 1.3 g
Protein 5.4 g
Carbohydrate 56.0 g
Cholesterol 6 mg
Iron 1.8 mg
Sodium 123 mg
Caloriesfromfat 9 %
Fiber 1.0 g
Calcium 96 mg