Baked Rice Pudding

Baked Rice Pudding

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From: Diabetic Living Magazine

This homemade rice pudding is a sweet treat after any meal. Apricots and orange peel combine with the complex flavor of cardamom to deliver intense flavor to this simple dessert recipe.

Ingredients 5 servings

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Original recipe yields 5 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 egg whites
  • 1 egg
  • 1½ cups fat-free milk
  • ¼ cup granulated 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

Preparation

  • Prep

  • Ready In

  1. Combine egg whites, egg, milk, sugar, and vanilla in a medium bowl. Beat until combined but not foamy. Stir in rice, apricots (or raisins), cardamom, and orange peel.
  2. Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide the rice mixture among the cups. Place the baking dish on an oven rack. Pour boiling water into the baking dish around the custard cups to a depth of 1 inch.
  3. Bake in a 325°F oven about 40 minutes or just until set, stirring after 20 minutes. Serve warm or chilled.

Nutrition information

  • Serving size: 1 serving
  • 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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