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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Indian Rice Pudding

Source: dLife

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

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 3.0 Fat, 0.1 Fruits, 0.2 Meat, 0.3 Milk, 0.3 Other Carbs, 0.3 Starch, 0.3 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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Servings

Ingredients

3.0
3 each egg whites 1.0
1 each eggs 1.5
1 1/2 cup whole milk 0.25
0 1/4 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 tsp vanilla extract 0.6667
0.6667 cup cooked long grain brown rice 1.0
1 tbsp golden raisins 0.25
0 1/4 tsp cardamom, ground 0.25
0 1/4 tsp grated orange peel

Directions

Preheat oven to 325°F.
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.
Place five 6-ounce custard cups or soufflé dishes in a 3-quart rectangular baking dish. Divide rice mixture equally among cups.
Place baking dish on an oven rack. Pour boiling water into baking dish around custard cups to a depth of 1 inch.
Bake 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled.