Banana-Coconut Rice Pudding With Walnuts

Recipe Ingredients

10 oz	284g	White rice
2 cups	474ml	1% low-fat milk
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Vanilla
1		Salt
1		Ripe banana - diced (medium)
1/8 teaspoon	0.6ml	Ground turmeric
6		Maraschino cherries - drained and chopped
1 oz	28g	Toasted walnuts - chopped
2 tablespoons	30ml	Dried coconut flakes
1/4 teaspoon	1.3ml	Coconut extract

Recipe Instructions

1. In medium nonstick saucepan, bring 4 cups water to a boil. Add rice; reduce heat and simmer, partially covered, 10 minutes (rice will be soupy). Drain in colander.

2. Return saucepan to medium heat; add milk, sugar, vanilla and salt and bring to just below boiling. Simmer gently, stirring occasionally, 8 minutes. Stir in drained rice and cook, uncovered, stirring occasionally, until rice is tender and liquid is absorbed, about 10 minutes.

3. Divide rice into half and place each into a medium bowl. In one bowl, add banana and turmeric, stirring well to combine; in the other, add cherries, walnuts, coconut and extract; stir well.

4. To assemble puddings, spray eight 1/2 cup ramekins or custard cups with nonstick cooking spray. Add one eighth of rice-walnut mixture to each, pressing down firmly with a wet spoon. Top with one eighth of rice-banana mixture, pressing down firmly to pack well.

(May be prepared ahead up to this point; cover and refrigerate up to 2 days.) 5. In large saucepan, bring 1" water to a boil, insert steamer rack and arrange 4 pudding ramekins on top. Steam 15 minutes or until warmed through; repeat with remaining puddings.

Source:
Weight Watchers Magazine, April 1996

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