Baked Apple Rice Pudding Recipe

Name: Baked Apple Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup liquid egg substitute; 2 cups apples pared and cored, finely chopped; 1 1/2 cups rice cooked white; 1/2 cup dates pitted, snipped; 1/4 cup sugar; 1/2 teaspoon cinnamon; 2 tablespoons margarine unsalted, softened; 1 teaspoon vanilla extract; 2 each egg whites; 1/4 teaspoon cinnamon

Servings: persons

⅓ cup liquid egg substitute
2 cups apples pared and cored, finely chopped
1 1/2 cups rice cooked white
1/2 cup dates pitted, snipped
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons margarine unsalted, softened
1 teaspoon vanilla extract
2 each egg whites
1/4 teaspoon cinnamon

1
Preheat oven to 325F (160C).
2
Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla.
3
Beat the egg whites until stiff peaks form; fold into rice mixture.
4
Turn into a 1 1/2 quart casserole or souffle dish.
5
Sprinkle cinnamon on top.
6
Place casserole in a pan of very hot water (1 inch deep).
7
Bake at 325F (160C).
8
about 70 minutes.
9
Serve warm or chilled.
10
If desired, garnish with fresh apple slices dipped in lemon juice.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup liquid egg substitute, 2 cups apples pared and cored, finely chopped, 1 1/2 cups rice cooked white, 1/2 cup dates pitted, snipped, and more.

Yes, Baked Apple Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Apple Rice Pudding

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