RAISIN RICE PUDDING - 24g carbs
RAISIN RICE PUDDING
INGREDIENTS
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 2 cups cooked rice
- 1-1/2 cups fat-free milk
- 2 tablespoons sugar
- 1/2 cup golden raisins
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon or nutmeg
- 1/4 teaspoon salt
DIRECTIONS:
1.)Preheat the oven to 350 degrees F.
2.)Prepare a 1-1/2 quart baking dish with non-stick pan spray.
3.)In a prepared dish, combine all the ingredients.
4.)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)
Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg,
Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g
Diabetic Exchanges: 1-1/2 Carbohydrate
I will be the gladdest thing under the sun!
I will touch a hundred flowers and not pick one.
Edna St. Vincent Millay
June 30th, 2007 at 7:02 am
HI there!
Your recipe for rice pudding sounds great, I’m a new patient
with diabetes and so over whelmed with what i can eat and not
eat.
RAISIN RICE PUDDING
Makes: 4 Cups (8 Servings)
Source: 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 tablespoons sugar
- 1/2 cup golden raisins
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon or nutmeg
- 1/4 teaspoon salt
DIRECTIONS:
1.)Preheat the oven to 350 degrees F.
2.)Prepare a 1-1/2 quart baking dish with non-stick pan spray.
3.)In a prepared dish, combine all the ingredients.
4.)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)
Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg,
Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g
Diabetic Exchanges: 1-1/2 Carbohydrate
June 30th, 2007 at 2:03 pm
Hello there Kathleen,
White anything…or processed foods are bad in general…
Some diabetic recipes call for regular white flour but
until you know how you react to foods be careful what you
use.
As for the recipe below… I suggest using a good
brown rice… the kind that takes 40-45 min to cook. It
still has the nutritional goodies in it…
not like white rice which is processed so that the fiber
and other nutritious parts are no longer there. This
recipe can use the better brown rice… which has a
nutty taste and aroma when cooking! If you decide to
try this cook the brown rice in plain water and follow
the remainder of the recipe.
I also suggest leaving out the sugar or substituting
Splenda instead — if you can use it. A serving of
this recipe is 1/2 cup.
So, be aware of other foods and the carb counts you
include with this meal or the days foods. Check yourself
before and after eating at 1 and two hour intervals to
see how it effects you. This way as with all meals and
foods you can learn how meals or various foods affect
your readings.
Learn all you can… This is your best weapon…!!!
Check out our "links" section for other info that may
help you!
Take care,
Gloria