Sweet risotto

4 servings

Ingredients

Quantity Ingredient
4 cups Skim Milk; Divided
1 cup Rice; Uncooked Med-Grain
⅓ cup Sugar
¼ teaspoon Salt
¼ teaspoon Ground Cinnamon
¾ cup Cherries; dried, Quartered Fig Or Other Dried Fruit
½ cup Whole Milk
¼ teaspoon Vanilla Extract

Directions

Combine 3 cups skim milk, rice, sugar, salt and cinnamon in a 2- to 3-quart saucepan. Cook over medium heat 12-15 minutes, stirring occasionally or until mixture thickens slightly.

Add remaining 1 cup skim milk and dried fruit. Cook 12-15 minutes, stirring constantly, until mixture slowly boils and thickens.

Add whole milk and cook, stirring, 5 to 7 minutes until pudding is thick and creamy. Remove from heat. Add vanilla; stir. Spoon into individual serving bowls. Good for brunch or as a hearty dessert after a light meal.

Serves 4.

Per serving: 431 calories, 14g protein, 2g fat, 9mg cholesterol, 294mg sodium.

Published 1/31/96 in the San Jose Mercury News. Copied with permission.

Entered into MasterCook by Reggie Dwork <reggie@...> Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 18, 1999, converted by MM_Buster v2.0l.

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