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Baked Indian Rice Pudding
Source: dLife

This pleasantly sweet rice pudding is smooth and custardy with a hint of cardamom.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 93.3
Total Carbs 10.6 g
Dietary Fiber 0.5 g
Sugars 4.6 g
Total Fat 3.0 g
Saturated Fat 1.5 g
Unsaturated Fat 0.3 g
Potassium 61.7 mg
Protein 5.5 g
Sodium 71.9 mg
Dietary Exchanges
, 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  egg whites
1 each  eggs
1 1/2 cup  whole milk
0 1/4 cup  SPLENDA® No Calorie Sweetener, granulated
1 tsp  vanilla extract
0.6667 cup  cooked long grain brown rice
1 tbsp  golden raisins
0 1/4 tsp  cardamom, ground
0 1/4 tsp  grated orange peel
  1. Preheat oven to 325°F.
  2. In medium bowl, combine egg whites, egg, milk, sugar blend, and vanilla. Beat until combined, but not foamy. Stir in rice, raisins and/or apricots, cardamom, and orange peel.
  3. Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide rice mixture equally among cups.
  4. Place baking dish on an oven rack. Pour boiling water into baking dish around custard cups to a depth of 1 inch.
  5. Bake 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled.

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