Source:- Google.com.pk
Recipes rice pudding Biography
Because it usually contains heavy cream or evaporated milk, a generous amount of sugar and calorie-rich additions, rice pudding isn't what you might call a light dessert.
However, when you're making it at home, you get to choose what's included, and that means you can make some simple substitutions to create a healthier treat.
Your pudding will still taste great with low-fat or fat-free ingredients, but if you're modifying a favorite recipe, be aware that it won't turn out exactly the same way it normally does.
1)Recipe
Step 1
Cook 1/2 cup rice in a pot according to package directions to make 2 cups cooked rice.
Step 2
Add 3 1/2 cups skim milk, 1/3 cup sugar, 1/4 cup nonfat dry milk and a large pinch of salt to the cooked rice. Raise the heat to medium and stir the ingredients until the mixture begins to simmer.
Step 3
Cook the rice pudding over simmering heat for a half hour, stopping to stir every five minutes or whenever the pudding begins to stick to the bottom or sides of the pot.
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Step 4
Crack two large eggs into a bowl, and use a whisk to beat the eggs thoroughly.
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Step 5
Use a large spoon to scoop about 1/3 of the rice mixture into the beaten eggs. Whisk the rice and eggs together, then empty the bowl with the rice and egg mixture back into the pot on the stove.
Step 6
Continue to cook the pudding over medium heat for an additional two to three minutes. Stir for the entire remaining cooking time.
Step 7
Take the pot off the heat and stir 1/4 cup raisins, 1 tsp. vanilla extract and 1 tsp. cinnamon into the rice pudding.
Step 8
Pour the pudding into a large bowl.
Step 9
Cover the top of the pudding with plastic wrap to prevent it from developing a "skin," and chill the pudding in the refrigerator for at least four hours or overnight before spooning it into eight dishes and serving.
Tips
According to recipe authors Bruce Weinstein and Mark Scarbrough, each helping of the pudding has about 176 calories, 1.4 g fat, 7.6 g protein, 33 g carbohydrates and 1 g fiber.
Use brown rice instead of white rice for the pudding if you have it on hand. According to the U.S. Department of Agriculture, a cup of cooked white rice has about 240 calories, 4.5 g protein, 0.5 g fat, 53 g carbohydrates and 0.5 g fiber, but a cup of cooked brown rice has 220 calories, 4.5 g protein, 1.5 g fat, 46 g carbohydrates and 3.5 g fiber.
Things You'll Need
1/2 c. white rice
Cooking pot
3 1/2 c. skim milk
1/3 c. sugar
1/4 c. nonfat dry milk
Salt
Spoon
2 eggs
Whisk
1/4 c. raisins
1 tsp. vanilla
1 tsp. cinnamon
Plastic wrap
Bowl
2)Recipe Description
Makes 6 servings
Ingredients Edit
3 cups cooked rice
3 cups 2% milk
1/2 cup Sugar
1/4 teaspoon salt (optional)
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Directions
Combine rice, milk, Sugar, salt and butter in saucepan.
Cook over medium heat until thickened, 25 to 30 minutes, stirring often.
Add vanilla. Pour into serving dishes. Serve warm or cold.
However, when you're making it at home, you get to choose what's included, and that means you can make some simple substitutions to create a healthier treat.
Your pudding will still taste great with low-fat or fat-free ingredients, but if you're modifying a favorite recipe, be aware that it won't turn out exactly the same way it normally does.
1)Recipe
Step 1
Cook 1/2 cup rice in a pot according to package directions to make 2 cups cooked rice.
Step 2
Add 3 1/2 cups skim milk, 1/3 cup sugar, 1/4 cup nonfat dry milk and a large pinch of salt to the cooked rice. Raise the heat to medium and stir the ingredients until the mixture begins to simmer.
Step 3
Cook the rice pudding over simmering heat for a half hour, stopping to stir every five minutes or whenever the pudding begins to stick to the bottom or sides of the pot.
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How do I Make Rice Pudding With Instant Vanilla Pudding? Is Rice Pudding Healthy? How to Make Healthy Rice Pudding With Brown Rice & Almond Milk How do I Make Ice Cream Out of Jell-O Pudding Mix? Baking Substitute for Instant Chocolate Pudding Low Fat Desserts Made With Pie Filling Drink Coffee the Healthy Way How to Add Pudding to a Packaged Cake Mix How to Thicken Pudding Without Flour or Cornstarch How to Cook & Serve Pudding Mix Can You Bake a Cake With Pudding in It? The Truth About Cereal How Do I Make Vinegar & Olive Oil Dressing? How to Replace Custard Powder Arborio Rice Nutrition 10 Desserts That Won't Derail Your Diet
Step 4
Crack two large eggs into a bowl, and use a whisk to beat the eggs thoroughly.
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Step 5
Use a large spoon to scoop about 1/3 of the rice mixture into the beaten eggs. Whisk the rice and eggs together, then empty the bowl with the rice and egg mixture back into the pot on the stove.
Step 6
Continue to cook the pudding over medium heat for an additional two to three minutes. Stir for the entire remaining cooking time.
Step 7
Take the pot off the heat and stir 1/4 cup raisins, 1 tsp. vanilla extract and 1 tsp. cinnamon into the rice pudding.
Step 8
Pour the pudding into a large bowl.
Step 9
Cover the top of the pudding with plastic wrap to prevent it from developing a "skin," and chill the pudding in the refrigerator for at least four hours or overnight before spooning it into eight dishes and serving.
Tips
According to recipe authors Bruce Weinstein and Mark Scarbrough, each helping of the pudding has about 176 calories, 1.4 g fat, 7.6 g protein, 33 g carbohydrates and 1 g fiber.
Use brown rice instead of white rice for the pudding if you have it on hand. According to the U.S. Department of Agriculture, a cup of cooked white rice has about 240 calories, 4.5 g protein, 0.5 g fat, 53 g carbohydrates and 0.5 g fiber, but a cup of cooked brown rice has 220 calories, 4.5 g protein, 1.5 g fat, 46 g carbohydrates and 3.5 g fiber.
Things You'll Need
1/2 c. white rice
Cooking pot
3 1/2 c. skim milk
1/3 c. sugar
1/4 c. nonfat dry milk
Salt
Spoon
2 eggs
Whisk
1/4 c. raisins
1 tsp. vanilla
1 tsp. cinnamon
Plastic wrap
Bowl
2)Recipe Description
Makes 6 servings
Ingredients Edit
3 cups cooked rice
3 cups 2% milk
1/2 cup Sugar
1/4 teaspoon salt (optional)
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Directions
Combine rice, milk, Sugar, salt and butter in saucepan.
Cook over medium heat until thickened, 25 to 30 minutes, stirring often.
Add vanilla. Pour into serving dishes. Serve warm or cold.
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