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Receta Pumpkin Rice Pudding Cereal
by Global Cookbook

Pumpkin Rice Pudding Cereal
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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
  •     Cooking spray

Direcciones

  1. 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.
  2. 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.
  3. Preheat oven to 325 F.
  4. 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.
  5. Serve hot, or possibly chilled.
  6. Yield: 6 servings.