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Milk and Rice "Soup" |
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Serves: 4
Print this Recipe
Prep: 20 min
Stand: 10 min
1 cup regular long grain rice
2 cups water
2 bananas
2 1/2 cups fat-free (skim) milk
2 tablespoons sugar
1. Heat rice and water to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer about 15 minutes or until water is absorbed and rice is tender. Let stand about 10 minutes or until cool enough to eat, or refrigerate.
2. Completely mash bananas in medium bowl. Stir in cooked rice, milk and sugar. Serve immediately. Cover and refrigerate remaining soup.
"This soup is great for breakfast or just about any time. I normally recommend avoiding milk for diarrhea, but in this recipe the milk is added to bananas and rice, which makes it an effective remedy for diarrhea."
---Dr. Ghosh
NUTRITION FACTS: High in calcium, folic acid and potassium
1 Serving: Calories 300 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 5mg; Sodium 80mg; Potassium 540mg; Carbohydrate 64g (Dietary Fiber 2g); Protein 10g %DAILY VALUE: Vitamin A 6%; Vitamin C 10%; Calcium 20%; Iron 10%; Folic Acid 24%; Magnesium 12% DIET EXCHANGES: 1 Starch, 1 Skim Milk, 2 Fruit
Helpful For These Side Effects: (m), (d)
From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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