Apple Rice Pudding

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Title: Apple Rice Pudding
Categories: Diabetic, Desserts
Yield: 6 servings

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

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.

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