MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

2 c Cooked rice *
1 c Milk
1 tb Liquid Sugartwin **
- (1/4 c sugar)
1/4 c Raisins; regular or golden
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
1 Tart apple; shredded peel on
1/4 ts Ascorbic acid; colour
- keeper ***

1 tbsp liquid 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.

NOTES: * I used brown rice - just for S & G

** Granulated (dry) Sugar Twin is MUCH easier as it is
a volume for volume substitute for sucrose sugar.

*** Ascorbic acid is also known as vitamin C. While powder
is available, a sprinkle of lemon or lime juice works just
as well.

Uncle Dirty Dave's Kitchen

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