Pear Rice Pudding with Kiwi Sauce

By Hklbrries

This delicious dessert could also be served warm for breakfast. The brown rice gives a chewy, nutty flavor that complements the fruit. For a softer texture, cook the rice for 10 to 15 minutes longer. The sauce is very tasty, but this pudding could be served without it.

Ingredients

• 1 cup uncooked brown rice
• 2 cups nonfat milk
• 1 large apple, peeled, cored, and cut in 1/2-inch dice
• 4 pears, peeled, cored, and cut in 1/2-inch dice
• 1/4 cup water
• 4 tbsp honey
• 1 tsp pure vanilla extract
• 1/8 tsp ground cinnamon
• 1 pound kiwis, peeled and roughly chopped
• 1 tsp sugar

Details

Servings 6

Preparation

Step 1

In a medium-sized saucepan, combine the rice and milk. Bring to a boil. Reduce the heat and simmer for 1 hour. Set aside.

Meantime, in a second medium saucepan, combine the apples, pears, water, honey, vanilla, and cinnamon. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.

In a food processor bowl or blender, combine the kiwis and sugar. Puree until smooth. Strain to remove the seeds if desired.

Combine the rice and fruit mixtures thoroughly. Serve warm or at room temperature with the kiwi sauce.

Nutritional Information:
Per (3/4 cup) serving
160 calories
.8 g fat
1.1 mg cholesterol
34.8 mg sodium