This pleasantly sweet, Indian-style rice pudding recipe is smooth and custardy with a hint of cardamom. Cardamom loses its flavor quickly, so purchase whole, decorticated cardamom and use it within a few months. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • Preheat oven to 325 degrees F. Combine egg whites, egg, milk, sugar, and vanilla in a medium mixing bowl. Beat until combined but not foamy. Stir in cooked rice, snipped apricots and/or raisins, cardamom, and, if desired, orange peel. Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide rice mixture among dishes. Place baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.

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  • Bake, uncovered, for 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled. If desired, garnish with apricot slices.

Nutrition Facts

126 calories; 1.2 g total fat; 0.4 g saturated fat; 44 mg cholesterol; 84 mg sodium. 218 mg potassium; 21.6 g carbohydrates; 0.4 g fiber; 14 g sugar; 6.6 g protein; 451 IU vitamin a iu; 1 mg vitamin c; 30 mcg folate; 101 mg calcium; 1 mg iron; 16 mg magnesium;