Recipe by morgainegeiser
This recipe is from a lowfat, high fiber cooking class I attended.
Top Review by Kiwi Kathy
A great winter desert that is as tasty as it looks. I was worried that there was too much cinnamon, but it was perfect with a full tsp. I cooked it slowly and wasn't taking very much notice of the time after the 35 minutes was up, but estimate that it took over an hour before I took it out of the oven and the milk was fully absorbed. Luckily it makes enough for desert the next night.
- 1⁄2 cup nonfat dry milk powder
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 2 1⁄2 cups skim milk
- 2 egg whites
- 1 whole egg
- 1 teaspoon vanilla
- 2 cups cooked brown rice
- 1⁄2 cup raisins
- 1⁄2 cup coarsely chopped dried apricot
- 1⁄4 teaspoon nutmeg
- 1 teaspoon cinnamon
Directions See How It's Made
- In a large bowl, combine the dry milk, sugar and salt.
- Add the milk, eggs, and vanilla, mixing the ingredients well with a fork.
- Stir in rice, raisins, apricots, nutmeg, and cinnamon.
- Pour mixture into a greased 6-cup casserole dish.
- Bake the pudding in a preheated 325 degree oven for 15 minutes. Stir the pudding, and then bake the pudding for another 35 minutes or longer until the milk is absorbed. Serve the pudding warm or chilled.