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Fruit and Rice Pudding

Pillsbury Kitchens
Updated Jul 7, 2010
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This is a lower-fat version of a soothing favorite, speckled with dried fruit bits that plump up in the oven.

Fruit and Rice Pudding

  • Prep Time 45 min
  • Total 1 hr 50 min
  • Ingredients 7
  • Servings 6
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Ingredients

  • 2 cups cooked brown rice (cooked as directed on package)
  • 1 1/2 cups skim milk
  • 1/2 cup dried fruit bits
  • 1/4 cup firmly packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs
  • 1 teaspoon vanilla

Instructions

  • Step 
    1
    Heat oven to 350°F. While rice is cooking, in small saucepan, heat milk over low heat until very warm. DO NOT BOIL. Remove from heat.
  • Step 
    2
    In ungreased 1 1/2-quart casserole, combine warm milk and all remaining ingredients. Stir in cooked rice. Place casserole in 13x9-inch pan; place in oven. Pour boiling water into pan around casserole to a depth of 1 inch.
  • Step 
    3
    Bake at 350°F. for 40 minutes. Carefully stir pudding; bake an additional 15 to 25 minutes or until knife inserted in center comes out clean. Serve warm.

Nutrition

170 Calories
1g Total Fat

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
70mg
3%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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