- 1 cup water
- 1/3 cup uncooked long grain rice
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 can (15 ounces) sliced peaches in juice
- 2 teaspoons cornstarch
- 1/2 cup fat-free milk
- 1/4 cup peach or apricot spreadable fruit
- 1/2 teaspoon ground cinnamon
- In a saucepan, bring the water, rice, butter and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender (some of the liquid will not be absorbed).
- Drain peaches, reserving 1/3 cup juice; set peaches aside. In a small bowl, combine the cornstarch, milk and reserved juice until smooth. Gradually stir into rice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in spreadable fruit and cinnamon until fruit is melted. Cool to room temperature. Chop peaches; stir into rice mixture. Serve immediately. Yield: 4 servings.
Originally published as Peachy Cinnamon Rice Pudding in Light & Tasty October 2005, p59
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