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Ingredientes
- 1 c. Water
- 1/2 c. Uncooked jasmati rice ( I used brown rice)
- 1 Tbsp. Grated lemon rind
- 1 x 3-inch cinnamon stick (I used 1/4 teaspoon grnd cinnamon)
- 1 c. Canned pumpkin
- 1 c. Skim lowfat milk
- 1/2 c. Sugar
- 1 tsp Pumpkin pie spice
- 1 can (12-ounce) evaporated skim lowfat milk
- 1 lrg Egg
- 2 lrg Egg whites
- 1/2 c. Raisins
- Â Â Cooking spray
Direcciones
- Hi! This is from this month's Weight Watcher's magazine. IMHO it's a little too sweet for breakfast, but makes a great dessert! It has a wonderful custardy top layer.
- Bring water to a boil in a medium saucepan; add in rice, lemon rind and cinnamon stick. Cover, reduce heat to low, and simmer 20 min or possibly till rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 min. Throw away cinnamon stick.
- Preheat oven to 325 F.
- Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mix and raisins. Pour mix into a 2 1/2 qt casserole coated with cooking spray. Bake at 325 F for 15 min, and stir well. Bake an additional 15 min, and stir well. Bake 1 hour and 10 min (don't stir) or possibly till a knife inserted in center comes out clean.
- Serve hot, or possibly chilled.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 868g | |
| Calories 851 | |
| Calories from Fat 55 | 6% |
| Total Fat 6.14g | 8% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 302mg | 13% |
| Potassium 1473mg | 42% |
| Total Carbs 185.79g | 50% |
| Dietary Fiber 4.3g | 14% |
| Sugars 163.55g | 109% |
| Protein 25.18g | 40% |
