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Source: USA Rice Federation

Cappuccino Rice Pudding Cups
Warm, soothing rice pudding is ushered into the modern age with the addition of instant coffee granules. Cappuccino rice pudding anyone? Yes! Everyone!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
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3 cups cooked medium- or long-grain white rice
2 cups whole or two percent milk
One 14-ounce can sweetened condensed milk
1 tablespoon instant coffee granules
About 1/2 cup sweetened whipped cream, for garnish
Ground cinnamon, for garnish

Combine the rice, milk and condensed milk in a large saucepan over medium-high heat just until it boils. Immediately reduce the heat to medium and simmer for about 20 minutes, stirring frequently until thickened. Remove from the heat and stir in the coffee granules until dissolved.

Cool until warm and then spoon equal amounts of the pudding into each of 8 coffee cups or similar serving cups. Top with a dollop of whipped cream and a sprinkling of cinnamon. Garnish with chocolate shavings, if desired, and serve.

Note: You can make the pudding ahead of time and refrigerate it for up to 8 hours. Heat it in the microwave for 2 to 3 minutes or until warm. When warm, spoon it into serving cups for serving.

Per Serving: 300 calories; 6 g fat; 85 mg sodium; 53 g carbohydrate; 8 g protein

Courtesy "Rev Up Your Rice!" contest finalist: Jeanne Holt

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