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Baked Indian Rice Pudding
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 50 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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Servings
Ingredients

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
Directions
  1. Preheat oven to 325°F.
  2. In medium bowl, whisk egg whites, egg, milk, sugar blend, and vanilla. Stir in rice, raisins, cardamom, and orange peel.
  3. Place six 4-ounce custard cups or soufflé dishes in 9"x13"x3" 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".
  5. Bake 50 minutes or until just set. Remove to cooling rack for 30 minutes. Serve warm or chilled.

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