Peachy Cinnamon Rice Pudding Recipe

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Peachy Cinnamon Rice Pudding Recipe

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“This delicious variation on a classic has become a family favorite,” relates Shanna Webb of Ridgecrest, California. “Anyone who loves the warm comfort of rice pudding will love this recipe.”
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 195 calories, 3g fat (2g saturated fat), 8mg cholesterol, 125mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1 starch, 1/2 fat.

  • 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
  1. 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).
  2. 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.
  3. 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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