Raisin Rice Pudding - 24g Carbs, 1g Fiber, 11g Sugar
Makes: 4 Cups (8 Servings)
From: The New Family Cookbook for People with Diabetes
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 cups cooked rice
1 1/2 cups fat-free milk
2 Tbsp sugar
1/2 cup golden raisins
1 tsp pure vanilla extract
1/2 tsp ground cinnamon or nutmeg
1/4 tsp salt
Preheat the oven to 350 degrees F.
Prepare a 1-1/2 quart baking dish with non-stick pan spray.
In a prepared dish, combine all the ingredients.
Stir gently to mix.
Set the filled dish in a shallow pan on the middle oven
rack. Pour hot water into the outer pan to a depth of
1 inch around the baking dish. This makes a water bath
to cook the pudding slowly.
Bake for 45 minutes, or until a knife inserted in the
pudding comes out clean. Remove the dish from the water
bath. Serve the pudding warm or chilled.
Nutritional Information Per Serving: (1/2 cup)
126 Calories, 1g Fat, 54mg Cholesterol, 114mg Sodium,
24g Carbs, 1g Dietary Fiber, 11g Sugars, 5g Protein
Diabetic Exchanges: 1 1/2 Carbohydrate