Creamy Low Fat (light) Rice Pudding with Wild Blueberry Sauce
- 2 cups cooked rice, not instant
- 2 ½ cups skim milk
- ¼ teaspoon salt
- 1 extra-large egg
- ¾ teaspoon vanilla
- ½ teaspoon nutmeg (optional)
- 2 cups frozen Wild Blueberries
- ¼ cup sugar
- ½ teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon Juice
- 1 teaspoon cornstarch
- Mint leaves for garnish
For Pudding: Combine rice, milk, sugar and salt in a saucepan and bring it to a boil. Simmer 15- 20 minutes, stirring frequently. Mixture will thicken and look creamy.
Beat egg and remaining ½ cup of milk. Add to rice mixture and stir thoroughly. Cook about 3 minutes more while stirring. Remove from heat and mix in vanilla.
For Sauce: Combine frozen Wild Blueberries, sugar, lemon zest and juice in a saucepan. Cook over medium high heat until juice starts to come from berries, about 3 minutes. Sprinkle with cornstarch and thoroughly mix.
Cook berry mixture until it comes to boil and simmer for about 5 minutes until the sauce is thickened. Remove from heat.
To serve, ladle rice pudding into bowls and top it with wild blueberry sauce. Garnish with mint. Serves 4
Note: Can make both sauce and pudding ahead and refrigerate. For best flavor, bring to room temperature or heat until warm before serving.
Preparation Time: approx. 45 minutes
Calories 240, Protein 9 g, Carbohydrates 48 g, Total Fat 1.5 g, Saturated Fat .5 g, Sodium 230 mg, Fiber 3 g, Cholesterol 55 mg
Wild Blue is Good for You!