tassi
Junior Member
Posts: 80
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Post by tassi on Jun 13, 2003 21:19:35 GMT -6
CREAMED RICE WITH RHUBARB AND RASPBERRIES [diabetic friendly ~ swap sugar for appropriate sugar substitute]
The Greeks invented the partnership of rice and milk for dessert. They call it rizogalo; we call it seriously good comfort food.
per serving 0.7g fat; 1852kJ
ingredients 1 litre (4 cups) skim milk 1/2 cup (125g) caster sugar ½ cup (100g) calrose rice 500g rhubarb, trimmed, chopped coarsely ¼ cup (55g) caster sugar, extra 200g raspberries
method Combine milk and sugar in medium saucepan; bring to a boil. Stir in rice; reduce heat. Simmer, covered, about 1 hour or until rice is creamy, stirring occasionally with wooden spoon.
Meanwhile, combine rhubarb and extra sugar in large saucepan. Cook over low heat, stirring, about 10 minutes or until rhubarb is tender.
Layer creamed rice and rhubarb mixture in serving dishes, finishing with rhubarb; sprinkle with raspberries.
Tips: Any berry - boysenberries, blackberries, strawberries - can be substituted for the raspberrries. A pinch of grated nutmeg or ground cardamom can be added to the creamed mixture.
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