Apricot Baked Rice Pudding

Apricot Baked Rice Pudding

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From: Diabetic Living Magazine

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.

Ingredients 5 servings

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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 3 egg whites
  • 1 egg
  • 1½ cups fat-free milk
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • ⅔ cup cooked rice
  • 2 tablespoons snipped dried apricots and/or golden raisins
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon finely shredded orange peel
  • Slivered dried or fresh apricots (optional)


  • Prep

  • Ready In

  1. Preheat oven to 325°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.
  2. Bake, uncovered, for 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled. If desired, garnish with apricot slices.

Nutrition information

  • Serving size: 1 pudding
  • Per serving: 126 calories; 1 g fat(0 g sat); 0 g fiber; 22 g carbohydrates; 7 g protein; 30 mcg folate; 44 mg cholesterol; 14 g sugars; 451 IU vitamin A; 1 mg vitamin C; 101 mg calcium; 1 mg iron; 84 mg sodium; 218 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, ½ lean protein

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