Veggie Life, Summer, 2001: Malaysian Banana Rice Pudding

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* Exported from MasterCook *

 

MALAYSIAN BANANA RICE PUDDING

 

Recipe By :Lisa Turner

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 cup basmati rice

2 teaspoons ground cardamom

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup honey

2 teaspoons canola oil

3 cups lowfat milk

1 cup lite coconut milk

2 bananas -- peeled and cut into

1/4-inch slices

1 teaspoon vanilla

 

1. In a medium bowl, soak rice in cold

water for 30 minutes. Drain, rinse, and

set aside.

2. In a heavy 2-quart saucepan over

medium heat, heat cardamom, cinna-

mon, nutmeg, honey, and oil, stirring

constantly, until bubbly, about 1 minute.

Stir in rice, milk, and coconut milk.

Simmer, uncovered, stirring frequently,

until rice is tender, about 25 minutes.

3. Transfer pudding to a serving dish and

allow to cool until just warm. Stir in

bananas and vanilla. Serve warm or cover

and chill.

LACTO

PER SERVING: 331 CAL (17% from fat). 7gPROT, 6g

FAT, 63g CARB, 67mg SOD, 5mg CHOL, 1.2g FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 243 Calories; 2g Fat (8.6% calories from

fat); 3g Protein; 55g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0