Rice Pudding

6 C water
2 sticks cinnamon
1 C rice
3 C skim milk
2/3 C sugar
1/2 tsp salt

1. Put water and cinnamon sticks into medium saucepan. Bring to boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated.
3. Add skim milk, sugar, and salt. Cook for another 15 minutes until mixture thickens.

Cranberry Bread Pudding

5 tablespoon butter, softened
8 slices of raisin cinnamon swirl bread
1/2 cup dried cranberries
2 cups heavy cream
2 cups whole milk
1 cup granulated sugar
1 tablespoon grated orange zest
8 large eggs
1 tablespoon vanilla

Tapioca Pudding

Ingredients:

• ½ cup pearl tapioca (large pearls preferred)
• ¼ teaspoon salt
• 2 eggs – separated
• 2½ cups milk
• ½ cup sugar
• ½ teaspoon vanilla extract

Instructions:

• Soak tapioca overnight in 2 cups of room temperature water.
• Drain.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of the pan.

Chocolate Pudding

Makes 4 1/2-cup servings

This delicious old-fashioned chocolate pudding is sure to be a favorite.

2 cups fortified soy- or rice milk
3 tablespoons cocoa powder
5 tablespoons cornstarch
1/2 cup sugar
1 teaspoon vanilla extract

Combine all ingredients in a saucepan. Whisk until smooth. Cook over medium heat, stirring constantly, until pudding is very thick. Pour into individual serving dishes and chill.

Per 1/2-cup serving: 214 calories; 2.6 g fat; 0.6 g saturated fat; 10.8% calories from fat; 0 mg cholesterol; 5.1 g protein; 45 g carbohydrate; 28.4 g sugar; 2.8 g fiber; 72 mg sodium; 156 mg calcium; 1.8 mg iron; 0.4 mg vitamin C; 1 mcg beta-carotene; 1.7 mg vitamin E

Recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

RICE PUDDING

To three cups of milk,add half a cup of rice, which you have previously scalded with hot water.

Boil in a double boiler until quite soft. Beat the yolks of three eggs with three
tablespoons of white sugar, add this just before taking it off the fire.

Stir it thoroughly with a wooden spoon, but do not let it boil any more. Add salt
to the rice while boiling, and flavor with vanilla.

Beat the whites of the eggs with powdered sugar to a stiff froth, and after
putting the custard into the pudding dish in which you wish to serve it, spread
with the beaten whites and let it brown slightly in the oven.

CHOCOLATE PUDDING

1/4 lb. of grated Allinson chocolate,
1/4 lb. of flour,
1/4 lb. of sugar,
1/4 lb. of butter,
1 pint of milk,
3 eggs.