Arborio Rice and Fig Pudding (Small-Batch Version)
Per ServingArborio Rice and Fig Pudding (Small-Batch Version) |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1/4 cup | ||
| Calories | 120 | |
| Fat | 1 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 24 | g |
| Fiber | 1 | g |
| Sugars | 12 | g |
| Cholesterol | 5 | mg |
| Sodium | 45 | mg |
| Potassium | 195 | mg |
| Protein | 5 | g |
| Choices: Carbohydrate 1.5 | ||
- Makes: 4
- Serving Size: 1/4 cup
Ingredients
| 1/3 | cup | uncooked arborio rice |
| 1 2/3 | cups | 1% milk |
| 1 1/2 | Tbsp. | sugar |
| 1 1/2 | Tbsp. | finely diced dried figs |
| 1/8 | tsp. | vanilla extract |
| Cinnamon for garnish |
Directions
In a heavy pan, combine the rice, milk, and sugar. Bring to a gentle boil over high heat. Proceed with step 1 as above, cooking the rice for 20 to 25 minutes. If serving the pudding cold, stop cooking sooner, when the pudding is a bit runny. Follow steps 2, 3, and 4 from this recipe.
