Apple Rice Pudding 2 c Cooked rice
1 c Skim milk
1 tb Liquid Sugartwin (1/4 c sug)
1/4 c Raisins
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
1 Apple, shredded peel on
1/4 ts Ascorbic acid col. keeper
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. Apple Rice Pudding printer friendly version located here.
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