Baked Rice Pudding
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Baked Rice Pudding
| Tue, 07-03-2007 - 7:32am |
Baked Rice Pudding
Serves: 4
A yummy dessert made with complex carbs.
INGREDIENTS
3 egg whites
1 egg
1-1/2 cups 1% milk
1/4 cup sugar substitute
1 teaspoon vanilla extract
2/3 cups cooked brown rice
1/3 cup dried apricots (chopped)
pinch of nutmeg or cinnamon
DIRECTIONS
1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar substitute and vanilla. Beat until combined but not foamy.
2. Add cooked rice and dried apricots and mix well.
3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.
4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.
5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.
Serves: 4
A yummy dessert made with complex carbs.
INGREDIENTS
3 egg whites
1 egg
1-1/2 cups 1% milk
1/4 cup sugar substitute
1 teaspoon vanilla extract
2/3 cups cooked brown rice
1/3 cup dried apricots (chopped)
pinch of nutmeg or cinnamonDIRECTIONS
1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar substitute and vanilla. Beat until combined but not foamy.
2. Add cooked rice and dried apricots and mix well.
3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.
4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.
5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.


