Rum Raisin Rice Pudding
This is a renal friendly Irish dessert that will have your taste buds doing a jig. Vanilla almond milk is used instead of milk and just ½ a cup of raisins are used to keep the potassium in check. Each serving is worth 2 carb servings, has 2 g of protein, and 1 g of fiber.
Ingredients
Serving size: 1/2 cup
Change Servings:
Servings:
Ingredients
1⁄2 cup
raisins 4 cups
vanilla almond milk 1 cup
rice 1 tablespoon
rum extract 1⁄3 cup
sugar 2
eggs (large, beaten) 1 teaspoon
cinnamon 1 tablespoon
cornstarchDirections
Instructions
- Put raisins in a small bowl
- Pour rum extract over the raisins and set aside until later
- Pour rice, sugar, cinnamon, and 3 ½ cups Almond milk in a saucepan
- Bring to a gentle boil
- Stir the rice, cover with lid, and simmer on low, stirring often
- Whisk the cornstarch in with the remaining ½ cup of Almond milk
- Whisk the beaten eggs into the mixture
- Once the rice is cooked and fluffy, stir in the egg mixture
- Turn heat up to medium and just begins to boil, stirring constantly
- Continue cooking for another minute or two, then remove from heat
- Stir in the raisin mixture and pour rice pudding into a bowl
- To prevent a skin from forming, place plastic wrap directly on the top of the pudding
Notes
Notes
Pudding can be served warm or chilled. Refrigerate any pudding not eaten.
Nutritional Analysis
Per serving
Calories: 153 kcal
Protein: 2 g
Carbohydrates: 33 g
Dietary Fiber: 1 g
Phosphorus: 34 mg
Potassium: 148 mg
Sodium: 81 mg
