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


Recipe Summary

15 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 pudding
126 calories; protein 6.6g; carbohydrates 21.6g; dietary fiber 0.4g; sugars 13.9g; fat 1.2g; saturated fat 0.4g; cholesterol 44mg; vitamin a iu 451.1IU; vitamin c 0.8mg; folate 29.8mcg; calcium 100.7mg; iron 0.6mg; magnesium 15.7mg; potassium 218mg; sodium 84.4mg.

1 1/2 other carbohydrate, 1/2 lean protein