rice, ginger, brown sugar, pudding- Leftover Rice Pudding- anti-cancer recipes- cook for your life

Leftover Rice Pudding

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients
This Leftover Rice Pudding recipe came about one night when it was cold and I wanted something a little sweet and soothing but didn’t have a lot of energy. I had some cooked white...

Ingredients


 

  • 4 cups cooked white rice
  • ¼ cup golden raisins
  • 2 cups milk
  • ¼ cup dark brown sugar
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons butter, cut into small pieces

Nutrition Facts

Calories

264 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

50 g

Sugar

14 g

Fiber

1 g

Protein

6 g

Sodium

38 mg

Directions

  1. Preheat the oven to 357 degrees.
  2. Mix the rice and raisins, and spread into a 9- by 9-inch baking pan.
  3. In a small saucepan over medium-low heat, combine the milk, brown sugar, and ginger until the sugar has dissolves. Pour over the rice. The rice should be just covered, add more cold milk if needed.
  4. Dot the top of the rice with butter and bake for 40 minutes or until deep golden. Let cool for 10 minutes then serve warm or at room temperature.

Chef Tips

If you want a creamier pudding, cook it 10 minutes less, or use more milk.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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