1/4 cup granulated sugar
5 organic egg whites, whipped until they just barely hold soft peaks
3 cups cold cooked short grain white rice, such as calrose or sushi rice
Zest of 1 lemon, grated or minced (do NOT use lemon juice)
1 teaspoon vanilla
2 tablespoons finely chopped raisins (optional)
Add the Tummy Fiber Acacia to a small bowl, and whisk in just enough of the soy milk to dissolve the Acacia. In a large stockpot,* over medium heat, bring soymilk and Acacia mixture, remaining soy milk, and water just barely to a boil. With a metal whisk add in the salt, oil, and sugar.
While whisking constantly, add several very large spoonfuls of hot milk into the egg whites to temper (blend without scrambling) the eggs. Add the tempered egg whites to the saucepan of milk and whisk thoroughly, cooking for 2-3 minutes.
Add rice and cook, whisking frequently without scraping the bottom of the pan, until mixture thickens slightly, about 20-30 minutes (pudding will thicken further as it cools). Remove from heat and add zest, vanilla, and raisins. Serve warm or chill.
*Because the whipped egg whites in the recipe rise significantly as they cook, it is essential that you use a large stockpot or the pudding will boil over.
All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.