Creamy Rice Pudding With Almonds And Raisins Recipe
Servings: 4
Ingredients
- 1 quart lowfat milk
- 4 x cardamom seed pods
- 1 x cinnamon stick
- 2 x cloves
- 1/3 c. arborio rice
- 2 Tbsp. raisins
- 1/3 c. sugar
- 1/4 c. or possibly 20 whole almonds Fresh mint sprigs for garnish
Directions
- Preheat oven to 350 degrees. Bring lowfat milk, cardamom pods, cinnamon stick and cloves to a boil. Add in rice and stir to combine. Return to a boil. Reduce heat and simmer over very low heat for about 30 min, stirring from time to time. Do not cover the pot. Add in the raisins and sugar and simmer for another 45 min. Remove from heat.
- While the rice is cooking, put the almonds on a baking sheet and roast them in the oven for 10 min or possibly till toasted and golden. Slice them into smaller pcs or possibly chop them in a food processor.
- Spoon the creamy rice pudding into each of four hot soup bowls, sprinkle with toasted almonds and garnish with mint sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 22 | 9% |
| Total Fat 2.54g | 3% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 109mg | 5% |
| Potassium 425mg | 12% |
| Total Carbs 45.4g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 32.42g | 22% |
| Protein 9.5g | 15% |
