Rice Pudding
  • 40
  • 11
  • 187
  • 12

Rice Pudding

Top Rice Pudding with canned fruit packed in 100% fruit juice when fresh berries and mangos are not in season.

  • Nonstick cooking spray
  • 2½ cups cooked white rice
  • ¼ cup granulated sugar
  • 2 tablespoons margarine, melted
  • 1½ cups 1% lowfat milk
  • 1 egg
  • 1 egg white
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup raisins
  • 8 cups fruit, such as sliced strawberries, blueberries, or chopped mangos

  1. Heat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. Combine rice, sugar, margarine, milk, eggs, cinnamon, nutmeg, and raisins. Mix well.
  3. Pour into baking dish. Bake in oven until top is golden brown, approximately 30 minutes. Top pudding with fruit and serve.

Makes 12 servings - ½ cup per serving.


Calories: 187 
Total Fat: 3 g 
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 24 mg 
Sodium: 152 mg 
Total Carbohydrate: 38 g 
Dietary Fiber: 3 g
Protein: 4 g