Title: Apple Rice Pudding
Categories: Diabetic Dessert
Yield: 6 Servings

2	c	Cooked rice
1	c	Skim milk
1	tb	Liquid Sugartwin (1/4 c sug)
1/4	c	Raisins
1	ts	Vanilla
1/4	ts	Cinnamon
1/4	ts	Nutmeg
1		Apple, shredded peel on
1/4	ts	Ascorbic acid col. keeper

1 tbsp 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.

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