Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

"This is a traditional dessert for parties and special occasions," says Olga Fusté. "In tropical climates, this dish is frequently made with coconut milk."

Olga Fusté, MS, RD
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup pudding)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large saucepan; bring to a boil. Stir in rice. Reduce heat to medium, and cook 10 minutes or until liquid is almost absorbed, stirring occasionally. Discard cinnamon stick. Stir in fat-free milk, sugar, and rind; bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low, and cook 25 minutes or until mixture thickens and becomes creamy, stirring frequently. Remove from heat. Stir in golden raisins and vanilla.

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Source

Diabetic Cooking for Latinos

Nutrition Facts

254 calories; calories from fat 8%; fat 2.3g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.1g; protein 6.1g; carbohydrates 52.2g; fiber 1.5g; cholesterol 7mg; iron 1.7mg; sodium 172mg; calcium 135mg.
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