Rice Pudding with Dried Cherries and Vanilla'd Berries


3/4 cup quick-cooking brown rice
1 1/2 cups water
1/2 cup dried cherries or cranberries
1 package or 1 ounce sugar-free vanilla pudding mix
1 3/4 cups fat-free/ skim milk
1/8 teaspoon salt
1/2teaspoon cinnamon, grind
1 cup fresh or frozen blueberries, thawed
1tablespoon powdered sugar substitute
1/4teaspoon vanilla


  1. In a medium saucepan, mix rice, water and cherries. Adjust heat to medium high.
    Bring the mixture to a boil.

  2. After attaining boiling point, adjust heat to a minimum. Cover the saucepan. Let it simmer for at least 12 minutes or until water is absorbed by rice and the rice is tender.

  3. In a medium bowl, combine pudding mix, milk, salt and cinnamon. Whisk the mixture for 2 minutes or until it thickens. Set aside.

  4. In a smaller bowl, mix blueberries, sugar and vanilla. Stir well to blend.

  5. Add the cooked rice to the pudding mixture, Mix well to combine the flavours.

  6. Can be served hot, room temperature or chilled. Best served with blueberry

Can make 8 Servings

Dietary Exchanges:
2 Starch
142 calories (3% of calories from fat),
1g Total Fat, less than 1g saturated fat, 3g
Protein, 32g Carbohydrate, 1mg Cholesterol,
2g Dietary Fiber, 218mg Sodium