Apple Raisin Rice Pudding
|Cooked white rice||2 Cup (32 tbs) (Drain Excess Water)|
|Butter||1 Teaspoon (For greasing)|
|Chopped apples||3⁄4 Cup (12 tbs)|
|Golden raisins||20 (Drain Excess Juice)|
|Skim ricotta cheese||3 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Milk||2 Cup (32 tbs) (Low Fat Or Whole)|
|Sugar substitute/3 tablespoons granulated fructose||3 Teaspoon|
|Egg substitute/3 eggs, lightly beaten||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat oven to 350Â°.
Butter an ovenproof baking dish.
In a medium bowl, combine the rice, apple-raisin mixture, ricotta cheese, and cinnamon.
Scoop into the prepared dish.
Pour the milk into a saucepan, add sugar substitute, and scald.
Do not boil.
Set aside to cool.
Stir in the egg substitute and vanilla.
Gently ladle custard mixture into the baking dish containing the rice.
Let the custard rest on top or mix it all together, depending on your preference.
Sprinkle the nutmeg on top.
Place baking dish in a larger pan filled with 1 inch of water.
Bake for 45 to 60 minutes.
When knife inserted in center comes out clean, the custard has set and will set more as it cools.
Remove from oven.