2 cup cooked rice
1 cup skim milk
1 tbsp liquid sugartwin (1/4 c sug)
1/4 cup raisins
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1 apple, shredded peel on
1/4 tsp ascorbic acid col. keeper
Directions
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.
Servings: 6 servings
Apple Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Rice; Vegetable
The History of Recipes
Written recipes as a concept can be observed way back into distant history, in fact as far into history as the Egyptians, and possibly even further. In practice though, sadly, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of a wide range of herbs, including some that we all recognise such as thyme, fennel and asafoetida. As we move on, we have two recipe books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including parsley and basil. The introduction of these new foods and spices caused a surge in recipe manuscripts, most of which still exist in private libraries. By the advent of the 20th century, cooking publications were in great demand, mostly due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Apple Rice Pudding recipe.
