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Rice: Rice Pudding Pockets

Source of Recipe

bethilda1


List of Ingredients

* 1/3 cup egg whites from a carton (don't think the fresh ones will work--I get the ones in a carton near the dairy and it is pasteurized, but no added salt or anything else)
* 1 tsp. extract (I have used either coconut or banana--like coconut the best, but use your imagination for whatever you like)
* 1/2 tsp. vanilla extract
* Splenda to taste (I like a lot, I used 6 of the packets per muffin)
* 1/2 cup precooked rice (white or brown)
* cinnamon or nutmeg if you want to sprinkle it on top
* Reynolds non stick foil


Recipe

Preheat oven to 300 degrees. Next take a medium size peice of the foil and put the non stick surface up inside of a jumbo size texas muffin cup (smooth the foil so it covers the bottom and sides of the cup with the edges poking out over the top of the cup).

Combine egg whites (1/3 cup is equal to 2 large egg whites) with extract, vanilla, and splenda. Pour into the muffin cup. Spoon rice mixture into it and stir. The mixture will come to the VERY top of the muffin cup, so be careful. This is how it was for me. Bake in the oven for 45-55 minutes until egg white is completely cooked and the edges of the "muffin" are brown.

original poster's notes: I actually made 6 of them and they are great for portable meals. I keep them in the fridge for up to 3 days and they are good to eat cold or nuked for 1 minute in the microwave. You could also freeze them and store them for several weeks at a time.

I am going to try the same recipe, but with no rice, and fruit instead. This would count for a snack for my body type. I will see if it will work. Seems like it would be good with apple or berries in it.