Our Test Kitchen created this sweet, but-not-too-sweet variation on rice pudding. It's a great way to use up leftover rice.
- 1 cup cooked long grain rice, chilled
- 1/3 cup vanilla yogurt
- 2 tablespoons chopped dried apricots or raisins
- 1 teaspoon sugar
- 1/8 teaspoon ground nutmeg
- 1 medium ripe banana, peeled and chopped
- Whipped cream, optional
- In a small bowl, combine the rice, yogurt, apricots, sugar and nutmeg. Fold banana into rice mixture. Garnish with whipped cream if desired. Yield: 2 servings.
Originally published as Banana Rice Pudding in Cooking for 2 Fall 2008, p46
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