Turkish Rice Pudding

Oxmoor House
8 servings (serving size: 1/2 cup pudding, 1/2 teaspoon cinnamon-sugar, and 1 teaspoon chopped almonds)

Ingredients

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1 1/4 cups water
3 tablespoons light stick butter
1 (3-inch) cinnamon stick
1 cup uncooked long-grain rice
3 cups fat-free milk, divided
2/3 cup sugar
1/4 cup nonfat dry milk
1 teaspoon vanilla extract
4 teaspoons cinnamon-sugar
8 teaspoons chopped almonds
8 whole almonds (optional)
Cinnamon sticks (optional)

Preparation

Bring first 3 ingredients to a boil in a medium saucepan. Stir in rice; cover, reduce heat to medium-low, and simmer 10 minutes or until liquid is absorbed.

Stir in 1 cup milk and sugar; cook, uncovered, 10 minutes or until liquid is nearly absorbed, stirring frequently. Add 1 cup milk and dry milk; cook, uncovered, 10 minutes or until liquid is nearly absorbed, stirring frequently. Add 1/2 cup milk; cook, uncovered, 15 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining milk; cook until rice is tender and mixture is thick and creamy. Remove from heat; stir in vanilla.

Serve warm or chilled topped with cinnamon- sugar and chopped almonds. If desired, garnish with whole almonds and cinnamon sticks.

Created date

March 2010

Nutritional Information

Calories 239
Fat 5.5 g
Satfat 1.8 g
Protein 6.9 g
Carbohydrate 44.3 g
Cholesterol 10 mg
Iron 1.2 mg
Sodium 96 mg
Caloriesfromfat 21 %
Fiber 0.6 g
Calcium 174 mg