Low GI Recipe: Rice Pudding with Almond Cherry Sauce

Cherries and almonds are a match made in heaven.  That’s not to say that the rice-milk-lemon mixture isn’t a divine combination as well.  In winter, rice pudding (“budino di riso”) is cooked with lots of milk to make it creamy and is served warm by itself or with stewed dried fruit. This is the summer version: just barely enough milk to cook the rice, leaving it dry enough to take the shape of a pudding mold, served at room temperature with a warmed seasonal fruit sauce.  The Italians think of everything!

Low GI Recipe: Rice Pudding with Almond Cherry Sauce Cherries and almonds are a match made in heaven. That’s not to say that the rice-milk-lemon mixture isn’t a divine combination as well. In winter, rice pudding (“budino di riso”) is cooked with lots of milk to make it creamy and is served warm by itself or with stewed dried fruit. This is the summer version: just barely enough milk to cook the rice, leaving it dry enough to take the shape of a pudding mold, served at room temperature with a warmed seasonal fruit sauce. The Italians think of everything!

Created by: Johanna Burani – EatGoodCarbs.com Cuisine: Italian Recipe type: Healthy Dessert Serves: 5 Ingredients

  • 2 cups fat free milk
  • 1 cup Uncle Ben’s long grain rice
  • dash of salt
  • zest of ½ lemon ( approx. 1 teaspoon), finely chopped
  • 1 teaspoon almond extract
  • 2 teaspoons sugar
  • 1 lb. dark sweet cherries, washed, pitted, coarsely chopped
  • 2 tablespoons honey
  • 1 teaspoon almond extract

Instructions

  1. Slowly bring milk to a boil. Gently add in rice and salt, cover, and simmer for 20 minutes, stirring frequently to prevent sticking. If needed, in the last few minutes, add ½ cup hot water, 2 tablespoons at a time.
  2. When the rice is cooked, remove it from the heat, add the lemon zest, almond extract and sugar and mix thoroughly.
  3. Divide the rice mixture evenly and fill 5 molds, pressing down to fill all the crevices. Servings will vary depending on mold size used.
  4. Set aside.
  5. To prepare the sauce, add the cherries and honey in a small sauce pan and cook over low heat for 15 minutes. Stir frequently. When the sauce becomes creamy, remove from heat, add the almond extract, and set aside.
  6. On individual dessert plates, place the rice molds upside down and tap to release. Place the warm sauce on top and serve immediately. (Note: be generous with sauce serving. Sauce ingredients may be doubled.)

Nutrition Information Calories: 257 Fat: 1g Saturated fat: 0g Carbohydrates: 56g Fiber: 2g Protein: 8g Cholesterol: 2mg

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