| Preparation time: | 10 minutes |
| Cooking time: | 35 minutes |
| Per serving: | |
| Calories: | 113 |
| Fat: | 4.5 g. (14% of calories) |
| Fiber: | 2.4 g. |
| Cholesterol: | 3 mg. |
| Sodium: | 87 mg. |
| Makes: | 6 servings |
2 cups water
1 cup long-grain white rice
1 tbsp canola oil
1 tbsp grated tangerine or orange rind
1 tsp five-spice powder
1 can (15 oz) evaporated skim milk
1/2 cup chopped dates
1/4 cup chopped dried figs
2 tbsp minced crystallized ginger
2 tbsp toasted pine nuts
ground cinnamon
In a 3-quart saucepan, combine the water, rice, oil, tangerine or orange rind and five-spice powder. Bring to a boil over high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
Stir in the mil, dates and figs. Cook, uncovered, over medium-low heat for 15 minutes, or until the mixture is thick and creamy; stir often during this period.
Serve sprinkled with the ginger, pine nuts and cinnamon.
