3/4 cup long-grain rice
1 egg, separated (or two egg whites)
1 tablespoon honey
lemon zest from 1/2 lemon
1 apple, peeled and diced
1/4 cup raisins
1/4 teaspoon vanilla, rum, or brandy extract
Servings: 4
1. Bring a large pot of water to a boil. Add the rice and cook over medium-low heat for 14 minutes, or until tender. Drain and rinse briefly with cold water. Set aside.
2. Place 1 of the egg whites in a small bowl, and beat with an electric mixture until stiff.
3. Place the yolk (or remaining white) in a large bowl. Add the honey and lemon rind. Beat with an electric mixer for about 3 minutes.
4. Fold in the rice, apple, raisins and extract. Fold in the beaten egg white. Coat entire 1/2 quart casserole with non-stick spray. Add the rice mixture.
5. Bake at 350F for 25-30 minutes, or until set. Serve hot or cold.
1 egg, separated (or two egg whites)
1 tablespoon honey
lemon zest from 1/2 lemon
1 apple, peeled and diced
1/4 cup raisins
1/4 teaspoon vanilla, rum, or brandy extract
Servings: 4
1. Bring a large pot of water to a boil. Add the rice and cook over medium-low heat for 14 minutes, or until tender. Drain and rinse briefly with cold water. Set aside.
2. Place 1 of the egg whites in a small bowl, and beat with an electric mixture until stiff.
3. Place the yolk (or remaining white) in a large bowl. Add the honey and lemon rind. Beat with an electric mixer for about 3 minutes.
4. Fold in the rice, apple, raisins and extract. Fold in the beaten egg white. Coat entire 1/2 quart casserole with non-stick spray. Add the rice mixture.
5. Bake at 350F for 25-30 minutes, or until set. Serve hot or cold.
