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 far back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further than that. However, these, ancient records were just very simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. During the time of the Romans a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also tells us how the Roman chefs made use of a wide range of herbs, including some that we all recognise for example basil, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in recipe publications, many of which still exist in academic collections. Over the next few hundred years, the powerful and wealthy houses competed to offer the most exotic meals, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes of the day. When we get to the 20th century, cook books are in great demand, mostly due to better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Apple Rice Pudding recipe.
