Apple Rice Pudding Recipe - Cooking Index
Apple Rice Pudding Recipe - Cooking Index
| 2 cups | 320g / 11oz | Cooked rice |
| 1 cup | 237ml | Skim milk |
| 1 tablespoon | 15ml | Liquid Sugar Twin |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1 teaspoon | 5ml | Vanilla |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1 | Apple - shredded peel on | |
| 1/4 teaspoon | 1.3ml | Ascorbic acid col. |
American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or 2 tablespoon for a 6 serving recipe which would taste OK to people accustomed to low sugar recipes.
Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices. Bring to a boil, reduce heat and stir occasionally until the mixture is creamy. Core and shred apple and sprinkle with ascorbic acid color keeper, or with a little lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is soft. Serve warm or cold.
1/6 recipe made with artificial sweetener - 1 starch choice, 1 milk Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as above without apple and add 2 tablespoons coconut.
Source:
Treasury of Christmas Recipes (1991; Adapted from Light and Easy Choices by Kay Spicer, published in Canada.
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