Apple Rice Pudding

2 cup cooked rice

1 cup skim milk

1 tablespoon liquid sugartwin (1/4 cup sugar)

1/4 cup raisins

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 apple, shredded peel on

1/4 teaspoon ascorbic acid color keeper

1 tablespoon Sugartwin

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. Optional: Make pudding as above without apple and add 2 tablespoons coconut.

Yield: 6 servings

Food exchange: 1 starch choice and 1 milk.