RECIPES FROM OESOPHAGEAL PATIENTS

Best Rice Pudding

(Active Work Time: 30 minutes - Total Preparation Time: 1-hour)

(Use short of medium grain rice, it makes a creamier pudding than long grain rice. I substituted Minute Rice once, it wasn't near as good.)

Ingredients

• 1 cup water
• 1/2 cup short or medium grain white rice
• 1/2 teaspoon salt
• 2 cups milk
• 1/2 cup golden raisins
• 1 cup heavy whipping cream (plus extra for serving on top, optional)
• 2 teaspoons vanilla extract
• 3/4 cup sugar
• 2 eggs

1. Bring water to a boil in 2-quart saucepan. Add rice and salt. Cover, reduce heat to low and cook, stirring 1 or 2 times, for 10 minutes.
2. Add milk and raisins, cover and cook over low heat, stirring occasionally until rice is tender, 10-15 minutes.
3. Mix cream, vanilla, sugar and eggs in small bowl and set aside. Stir egg mixture into cooked rice until thoroughly incorporated.
4. Pour mixture into 8 (6-ounce) buttered custard cups until 2/3 full or into buttered 8-inch square baking dish.
5. Put custard cups or baking dish in another pan large enough to hold all and put in the oven. Add boiling water until it comes 1-inch up the side of larger pan. Bake at 350 degrees until custard is set and no longer jiggles when touched, about 30 minutes.
6. Serve warm or at room temperature. Drizzle cream over each serving if desired, or use whipping cream topping. 8 (1/2-cup servings.

Each serving: 298 calories; 207 mg sodium; 99 mg cholesterol; 14 grams fat; 40 grams carbohydrates; 5 grams protein; 0.17 gram fiber.