Apple Rice Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked rice,
1 cup: Skim milk,
1 tbsp: Liquid Sugartwin, 1/4 c sug
1/4 cup: Raisins,
1 tsp: Vanilla,
1/4 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1: Apple, shredded peel on
1/4 tsp: Ascorbic acid col. keeper,
Directions:
1 tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 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.
1/6 recipe made with artificial sweetner - 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 tbsp coconut.
Adapted from Light & Easy Choices by Kay Spicer, published in Canada.
Shared by Elizabeth Rodier Jan 94.
Source from luhu.jp
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.
1/6 recipe made with artificial sweetner - 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 tbsp coconut.
Adapted from Light & Easy Choices by Kay Spicer, published in Canada.
Shared by Elizabeth Rodier Jan 94.
Source from luhu.jp