Cocoa Rice Pudding
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Granulated sugar||3 Teaspoon, replacing|
|Vanilla extract||1 Teaspoon|
|Eggs||2 Small, separated|
|Cream of tartar||1⁄4 Teaspoon|
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl.
Stir to blend completely.
Beat egg whites with salt and cream of tartar into stiff peaks.
Gently fold egg whites into cocoa mixture.
Pour into a greased 1 qt. (1 L) baking dish.
Bake at 350°F (175°C) for 15 to 20 minutes or until pudding is set.