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Rice Pudding Recipe
|Water||4 Cup (64 tbs)|
|Stone buhr long grain brown rice||3⁄4 Cup (12 tbs)|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Vanilla bean||1 (3 Inch)|
|Cinnamon stick||3 Inch|
|Skim milk||3 Cup (48 tbs)|
|Fresh apricots||1⁄2 Cup (8 tbs), chopped|
|Eggs||3 Small, separated|
|Cream of tartar||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1660 Calories from Fat 552
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 13.2 g66.1%
Trans Fat 0 g
Cholesterol 496.1 mg
Sodium 556.6 mg23.2%
Total Carbohydrates 228 g76%
Dietary Fiber 16.3 g65.1%
Sugars 70.3 g
Protein 55 g110.7%
Vitamin A 81.3% Vitamin C 27.4%
Calcium 110.8% Iron 38%
*Based on a 2000 Calorie diet
Add rice and boil for 20 minutes.
Drain rice in a sieve.
Place rice, sugar replacement, raisins, 2 tsp (30 mL) of the margarine, vanilla bean, cinnamon stick and milk in a saucepan.
Bring to a boil, cover and cook over low heat, stirring occasionally, for about 1 1/4 hours or until most of the milk is absorbed.
Stir in remaining margarine.
Spread out in a pan and cool.
Remove the vanilla and cinnamon pieces from the rice and mix in apricots and egg yolks.
In a bowl, beat the egg whites with the cream of tartar until soft peaks form.
Fold gently into rice mixture.
Pour into a mold and place in a pan of hot water.
Bake at 325°F (165°C) for 1 hour.
Remove from oven and let stand at room temperature for 1 hour before serving.