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Turkish Rice Pudding

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection