Rice Pudding with Cider-Rhubarb Sauce

Ingredients

• 2 cups brown rice long-grain cooked
• 1 large eggs 
• 0.3 cup evaporated skim milk 
• 0.5 cup cream cheese light tub-style
• 0.3 cup milk 2% reduced-fat
• 4 servings cider-rhubarb sauce 
• 1 Dash salt 
• 0.3 cup sugar 
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• oven
• blender
• ramekin
• baking pan

Directions

1. Preheat oven to 35
2. Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray.
3. Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth.
4. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins.
5. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch.
6. Bake at 350 for 40 minutes or until set.
7. Remove ramekins from dish.
8. Drizzle each with 1 tablespoon sauce.