The jujube fruit is an Asian fruit with a short growing season that just showed up in my CSA basket from Garden of Eden Organics. It bears no resemblance in taste or appearance to the American candy, but it makes a nice addition to rice pudding.
vegan, gluten-free, low-sodium, reduced-sugar diets
Rice pudding with jujube fruit
- 12 jujube fruits (225 g) or 1/2 cup raisins
- 1 cup arborio rice (190 g)
- 4 cups milk divided any kind
- 1/4 tsp nutmeg (dried) freshly ground if possible
- 2 tbsp honey
- 1/2 tsp cinnamon
- 1/4 cup pistachios chopped (30 g)
- Wash the fruits and chop up. Remove the pits by making a vertical cut from the stem all the way around, then twisting each half in opposite directions. Use a paring knife to remove the small pits.
- Rinse the rice once and drain.
- Put the rice, fruit, and 2 C. (500 ml) of rice milk in a saucepan and bring to a boil. Grate some fresh nutmeg into the pan.
- Reduce heat, cover, and simmer for 20 minutes.
- Heat 1 C. (250 ml) of rice milk, then add and stir. Cook for 10 minutes.
- Add up to one cup of hot rice milk and stir. (Add raisins at this time if using them instead of the jujube.) Add honey and cinnamon. Take off the heat. Let sit and taste test. You can add a bit more milk if you want it more creamy and a looser texture. Top with a sprinkle of chopped pistachios.
- 276 calories
- 4 g fat
- 2 g saturated fat
- 1 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 67 mg sodium
- 301 mg potassium
- 47 g carbohydrate
- 2 g fiber
- 20 g sugars
- 8 g protein
- 7 Weight Watchers Points Plus