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
Recipes as an idea can be traced back into the distant past, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, sadly, these ancient recipes were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which describe the preparation 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 wonderful. During the time of the Romans a man called Apicius assembled some documents showing how to cook the recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, mint and dill. Moving our culinary historical trip onwards, there are a couple of books which date from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals enjoyed by the rich people of that period. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, including spices like basil and coriander. These new culinary innovations created an outbreak in manuscripts on cookery, many of which are kept safe in private cookery archives. When we get to the 20th century, recipe publications were starting to become popular mostly due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Apple Rice Pudding recipe.
