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Rice Pudding

Diabetic.Foodie's picture
  Water 4 Cup (64 tbs)
  Stone buhr long grain brown rice 3⁄4 Cup (12 tbs)
  Granulated sugar replacement 1⁄2 Cup (8 tbs)
  Golden raisins 1⁄4 Cup (4 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Vanilla bean 1 (3 Inch)
  Cinnamon stick 3 Inch
  Skim milk 3 Cup (48 tbs)
  Fresh apricots 1⁄2 Cup (8 tbs), chopped
  Eggs 3 Small, separated
  Cream of tartar 1⁄4 Teaspoon

Bring water to a boil.
Add rice and boil for 20 minutes.
Drain rice in a sieve.
Place rice, sugar replacement, raisins, 2 tsp (30 mL) of the margarine, vanilla bean, cinnamon stick and milk in a saucepan.
Bring to a boil, cover and cook over low heat, stirring occasionally, for about 1 1/4 hours or until most of the milk is absorbed.
Stir in remaining margarine.
Spread out in a pan and cool.
Remove the vanilla and cinnamon pieces from the rice and mix in apricots and egg yolks.
In a bowl, beat the egg whites with the cream of tartar until soft peaks form.
Fold gently into rice mixture.
Pour into a mold and place in a pan of hot water.
Bake at 325°F (165°C) for 1 hour.
Remove from oven and let stand at room temperature for 1 hour before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1660 Calories from Fat 552

% Daily Value*

Total Fat 62 g95.8%

Saturated Fat 13.2 g66.1%

Trans Fat 0 g

Cholesterol 496.1 mg165.4%

Sodium 556.6 mg23.2%

Total Carbohydrates 228 g76%

Dietary Fiber 16.3 g65.1%

Sugars 70.3 g

Protein 55 g110.7%

Vitamin A 81.3% Vitamin C 27.4%

Calcium 110.8% Iron 38%

*Based on a 2000 Calorie diet

Rice Pudding Recipe