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Baked Rice Pudding
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.”
3 egg whites
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
1Combine 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.
2Place 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.
3Bake in a 325°F oven about 40 minutes or just until set, stirring after 20 minutes. Serve warm or chilled.