Rice Pudding with Cider-Rhubarb Sauce

By Lv2Cook

Ingredients

• 2 cups cooked long-grain brown rice
• Butter-flavored cooking spray
• 1/4 cup sugar
• 2 ounces tub-style light cream cheese (about 1/2 cup)
• 1/4 cup 2% reduced-fat milk
• 1/4 cup evaporated skim milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1 large egg
• Cider-Rhubarb Sauce
• CIDER RHUBARB SAUCE
• 1/2 cup thinly sliced fresh or frozen rhubarb thawed
• 2 tablespoons apple cider
• 1 tablespoon sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray.

Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 × 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350º for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce.
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To Make Cider Rhubarb Sauce:

Combine all ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally.

Yield: 1/4 cup
Serving Size: 1 tablespoon