Apricot Baked Rice Pudding
This pleasantly sweet, Indian-style rice pudding recipe is smooth and custardy with a hint of cardamom. Cardamom loses its flavor quickly, so purchase whole, decorticated cardamom and use it within a few months.
Ingredients
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3 egg whites
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1 egg
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11/2 cups fat-free milk
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1/4 cup sugar
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1 teaspoon vanilla
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2/3 cup cooked rice
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2 tablespoons snipped dried apricots and/or golden raisins
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1/4 teaspoon ground cardamom
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1/4 teaspoon finely shredded orange peel (optional)
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Slivered dried or fresh apricots (optional)
Directions
1.
Preheat oven to 325 degrees F. Combine egg whites, egg, milk, sugar, and vanilla in a medium mixing bowl. Beat until combined but not foamy. Stir in cooked rice, snipped apricots and/or raisins, cardamom, and, if desired, orange peel. Place five 6-ounce custard cups or souffle dishes in a 3-quart rectangular baking dish. Divide rice mixture among dishes. Place baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.
2.
Bake, uncovered, for 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled. If desired, garnish with apricot slices. Makes 5 pudding dishes.
Nutrition information
Calories 126, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Cholesterol 44 mg, Sodium 84 mg, Carbohydrate 22 g, Total Sugar 14 g, Fiber 0 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 3%. Exchanges: Other Carbohydrate 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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