Quick Rice, Tapioca and Raisin Pudding

1 3/4 cups 1% low-fat milk
1/2 cup quick-cooking brown rice
1/2 cup raisins
1/4 cup maple syrup
2 tablespoons quick-cooking tapioca
1 egg -- beaten
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

In a a heavy saucepan, combine the milk, rice, raisins, syrup, tapioca, egg, lemon peel, and cinnamon. Cook over medium heat, stirring constantly, until the mixture is very hot and slightly thickened, 7 to 8 minutes. Do not boil.

Remove from the heat. Stir in the vanilla extract. C over and let stand until thickened, 20 t 25 minutes. Stir before serving. Serve warm or chilled.

Quick Rice, Tapioca and Raisin Pudding printer friendly version located here.
Click Back to return.