Recipe of the Month
Milk and Rice Soup
Ingredients:
- 1 cup regular long grain rice
- 2 cups water
- 2 bananas
- 2 1/2 cups fat-free milk (if lactose intolerant, substitute Lactaid or soymilk)
- 2 Tbsp sugar
Directions:
- Heat rice and water to boiling in a saucepan; reduce the heat to low. Cover and simmer about 15 minutes or until the water is absorbed and the rice is tender. Let stand about 10 minutes or until cool enough to eat.
- Completely mash bananas in a medium bowl. Stir in cooked rice, milk, and sugar. Serve immediately, cover and refrigerate remaining soup.
Yield
4 servings
Nutritional Information
300 calories, 1g fat, 10g protein
High in calcium, folic acid and potassium.
Source:
Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook. 2002.
