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Rice Pudding with Cider-Rhubarb Sauce

Yield 4 servings
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.

Ingredients

  • 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
  • Cider-Rhubarb Sauce

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.