Cocoa Rice Pudding

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Cooked rice
1/4 cup	27g / 1oz	Cocoa
3 tablespoons	45ml	Granulated sugar
1 teaspoon	5ml	Vanilla extract
2		Eggs - separated
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Cream of tartar

Recipe Instructions

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350F for 15 or 20 minutes or until pudding is set.

Source:
The Diabetic Chocolate Cookbook by Mary Jane Finsand.

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