Ingredients
1 1/2 cup cooked rice
1/4 cup cocoa
3 tbsp granulated sugar replacement
1 tsp vanilla extract
2 eggs, separated
1/8 tsp salt
1/4 tsp cream of tartar
Directions
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks
in mixing bowl. Stir to blend completely. Beat egg whites with salt
and cream of tartar into stiff peaks. Gently fold eggs whites into
cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350
degrees for 15 or 20 minutes or until pudding is set.
Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 67 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal Master.
Servings: 8 sweet ones
Cocoa Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Diabetic; Rice; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into the far past, certainly as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, these, ancient cook books were just very simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are some stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also describes how the ancient Romans made use of a good variety of spices, including some familiar names such as basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like basil and coriander. The introduction of these new herbs and spices caused an eruption in recipe books, most of which are now in private cookery archives. Over the succeeding few centuries, the powerful and rich competed to lay on the most exotic meals, and as a consequence, the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. The TV revolution gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Cocoa Rice Pudding recipe.
