Cinnamon-Orange Rice Pudding
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Cinnamon-Orange Rice
Pudding November, 2004 Serves 8 / A rich and comforting holiday treat. It’s great warm but can also be eaten cold (chill at least two hours or overnight). Enjoy it for dessert after a light meal. 4-1/2 cups low-fat almond milk, divided 1/2 cup white basmati rice 1/2 cup sucanat or sugar 1-1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 teaspoon freshly grated orange peel 2 egg yolks Chopped toasted almonds or walnuts, for garnish 1. Bring 4 cups almond milk to a gentle boil in a medium saucepan. Stir in rice, sucanat or sugar, cinnamon, salt, vanilla extract, and orange peel. Return to a gentle boil; reduce heat to very low, cover, and cook for 45 minutes, stirring often, until rice is tender. 2. In a small bowl, whisk together remaining 1/2 cup almond milk and egg yolks. Add a ladleful of hot rice mixture to egg mixture and stir. Return contents of bowl to the pot and stir. Cover and cook until thickened, 10–20 minutes. Serve in bowls, garnished with toasted nuts. PER SERVING: 152 cal, 17% fat cal, 3g fat, 0g sat fat, 53mg chol, 3g protein, 29g carb, 1g fiber, 158mg sodium |
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