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Rice Pudding

Diabetic.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Rice

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