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My Favorite Fruity Rice Pudding

It's hard to believe, but this fat-free rice pudding tastes just as good as the kind my mother made -- maybe better. Like an Indian kheer, it's slightly soupy and full of fruit and spices. It's also very easy to make, and quick if you use leftover rice.

1 cup skim milk
1 cup cooked brown rice
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/4 t. cinnamon
pinch ground cloves
pinch ground cardamom or the seeds from 4 cardamom pods (optional)

Warm the milk in a saucepan over low heat. Stir in the remaining ingredients, cover and cook very gently for 15-20 minutes, stirring occasionally. Do not let the milk boil. The pudding is done when the fruits are plump and soft, and most of the milk is absorbed.

Alternate cooking method: If you have an electric steamer, mix all of the ingredients in the rice bowl and steam for 30 minutes.

3-4 servings

For more recipes, refer to the The Healthy Heart Miracle book.