Healthy Latino Recipes Made with Love - Champions for Change

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Rice PuddingIngredientsnonstick cooking spray2½ cups cooked white rice¼ cup granulated sugar2 tablespoons margarine, melted1½ cups 1% lowfat milk1 egg1 egg white¼ teaspoon ground cinnamon1⁄8 teaspoon ground nutmeg1 cup raisins8 cups fruit, such as slicedstrawberries, blueberries, orchopped mangosPreparation1. Heat oven to 350°F. Spray a 13x9-inch baking dish with nonstickcooking spray.2. Combine rice, sugar, margarine, milk, eggs, cinnamon, nutmeg, andraisins. Mix well.3. Pour into baking dish. Bake in oven until top is golden brown,approximately 30 minutes. Top pudding with fruit and serve.Top Rice Pudding with canned fruit packed in100% fruit juice when fresh berries and mangosare not in season.Makes 12 servings. ½ cup per serving.Prep time: 10 minutesCook time: 30 minutesNutrition information per serving:Calories 187, Carbohydrate 38 g, Dietary Fiber 3 g, Protein 4 g, Total Fat 3 g,Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 24 mg, Sodium 152 mgCelebration 44
AcknowledgementsThis material was funded by USDA’s Food StampProgram through the California Department of PublicHealth’s Network for a Healthy California. Theseinstitutions are equal opportunity providers andemployers.The Food Stamp Program provides nutritionassistance to people with low income. It can help buynutritious foods for a better diet. For information on theFood Stamp Program, call 1-888-328-3483.For more consumer information, visit us atwww.cachampionsforchange.net.For partner information, visit us atwww.networkforahealthycalifornia.net.Copyright ©2008Public Health Institute
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Healthy Latino Recipes Made with Love - Champions for Change

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