Cranberry Raisin Rice And Cereal Pudding Recipe
Ingredients
| 2 cups cooked white rice | ||
| 3 tablespoons cooked 6-grain cereal | ||
| Golden Raisins | 25 | |
| Dried cranberries | 15 | |
| 1 1/2 cups low-fat or whole milk | ||
| 2 tablespoons granulated fructose or 5 packets of Sweet 'n Low | ||
| 3/4 cup egg substitute or 3 eggs, lightly beaten | ||
| Vanilla extract | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
Directions
Preheat oven to 350°.
Butter or oil spray an 8 x 8 x 2-inch baking dish or use a nonstick baking pan.
In a large bowl, mix together the cooked rice and cereal.
Stir in the raisins and cranberries.
Set aside.
In a bowl, mix together the milk, fructose, egg substitute, vanilla, and cinnamon.
Pour into rice and cereal mixture.
Mix thoroughly.
Do a taste test.
Add a little more sweetener if needed.
Pour the pudding mixture into the baking dish and sprinkle the nutmeg on top.
Place dish in a larger pan containing an inch of water.
Place in center of oven and bake for 45 to 60 minutes, or until knife inserted in center comes out clean.
When set, remove from oven.
Custard will set further as it cools.
Butter or oil spray an 8 x 8 x 2-inch baking dish or use a nonstick baking pan.
In a large bowl, mix together the cooked rice and cereal.
Stir in the raisins and cranberries.
Set aside.
In a bowl, mix together the milk, fructose, egg substitute, vanilla, and cinnamon.
Pour into rice and cereal mixture.
Mix thoroughly.
Do a taste test.
Add a little more sweetener if needed.
Pour the pudding mixture into the baking dish and sprinkle the nutmeg on top.
Place dish in a larger pan containing an inch of water.
Place in center of oven and bake for 45 to 60 minutes, or until knife inserted in center comes out clean.
When set, remove from oven.
Custard will set further as it cools.
Chef
