Baked Apple Rice Pudding
Yield
1 servingsPrep
20 minCook
70 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
liquid egg substitute
|
|
| 2 | cups |
apples
pared and cored, finely chopped |
*
|
| 1 ½ | cups |
rice
cooked white |
|
| ½ | cup |
dates
pitted, snipped |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
margarine
unsalted, softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
liquid egg substitute
|
|
| 473 | ml |
apples
pared and cored, finely chopped |
*
|
| 355 | ml |
rice
cooked white |
|
| 118 | ml |
dates
pitted, snipped |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 3E+1 | ml |
margarine
unsalted, softened |
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 1.3 | ml |
cinnamon
|
|
Directions
Preheat oven to 325℉ (160℃). Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1½ quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep).
Bake at 325℉ (160℃). about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.
