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Ingredientes
- 3 c. lowfat milk
- 2 c. water
- 4 x pared peels from a lemon
- 1 1/2 Tbsp. vanilla extract
- 3/4 c. short grain rice
- 1/3 c. dry currants
- 3 Tbsp. sliced almonds, lightly toasted
- 2/3 c. sugar
- 1 x egg yolk (optional)
- 4 Tbsp. golden sugar, packed
- 1/2 tsp cinnamon
Direcciones
- Heat lowfat milk and water with peelings from lemon and vanilla to just below a simmer and stir in rice. Simmer uncovered for 10 min, stirring occasionally. Remove lemon peel. Add in the currants, almonds and sugar and simmer 5 - 10 min more, testing rice for doneness. Remove from heat and stir in egg yolk. Spoon into a baking dish.
- Preheat oven to 400 F. Combine brown sugar and cinnamon and sprinkle over rice pudding. Bake for 10 to 12 min till brown sugar melts on top of pudding. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 17 | 6% |
| Total Fat 1.93g | 2% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 61mg | 3% |
| Potassium 300mg | 9% |
| Total Carbs 63.85g | 17% |
| Dietary Fiber 1.5g | 5% |
| Sugars 43.28g | 29% |
| Protein 6.34g | 10% |
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