Apple rice pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked rice |
| 1 | cup | Skim milk |
| 1 | tablespoon | Liquid Sugartwin (1/4 c sug) |
| ¼ | cup | Raisins |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 1 | Apple, shredded peel on | |
| ¼ | teaspoon | Ascorbic acid col. keeper |
Directions
1 tbsp Sugartwin has the sweetness of 4 tbsp or ¼ cup sugar.
American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or 2 tbsp 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.
⅙ recipe made with artificial sweetner - 1 starch choice, 1 milk Optional: Cook ⅔ cup rice in 1⅔ cups water. Make pudding as above without apple and add 2 tbsp coconut.
Adapted from Light & Easy Choices by Kay Spicer, published in Canada.
Shared by Elizabeth Rodier Jan 94.