Cinnamon-Scented Raspberry Rice Pudding
Serves 6 / This simple comfort food gives you a calcium boost from low-fat or skim milk.
1 cup uncooked Texmati, jasmine, or regular long-grain rice (not converted)
4 cups 1 percent or skim milk
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen raspberries
1. Heat oven to 325°. Rinse rice in a strainer. In a medium saucepan, combine rice, milk, sugar, vanilla, cinnamon, and salt. Simmer over medium heat, uncovered, for 5 minutes.
2. Turn mixture into a shallow 2-quart baking dish coated with nonstick cooking spray. Cover with foil. Bake until rice has absorbed most of the liquid, about 30 minutes. Remove from oven; let stand 10 minutes. Remove foil and fold in raspberries. Serve warm with additional milk, if desired.
Recipe courtesy of the Milk Processor Education Program, www.whymilk.com.