Gluten Free Fruited Rice Pudding Recipe

2 cups water
1 cup long grain rice
4 cups evaporated milk
1/2 cup brown sugar
1/2 teaspoon lemon zest
1 tsp vanilla extract
6 egg whites
1/4 cup crushed pineapple
1/4 cup golden raisins
1/4 cup chopped dried apricots

Put water in a large saucepan over medium-high heat and bring to a boil. Stir in the rice, lower heat to medium-low and cook gently for 10 minutes. Pour rice out into a fine mesh strainer and drain; set aside.

Put the saucepan back over medium-high heat, add the evaporated milk and brown sugar, whisk and cook until heated through, then add the drained rice, lemon zest, and vanilla extract. Turn heat to low and cook stirring occasionally, for about 30 minutes or until rice is tender and liquid has thickened. Remove and let cool completely.

Preheat oven to 325 degrees and spray a small casserole dish with non-stick cooking oil.
In a bowl, whisk the egg whites until frothy, then add to the cooled rice mixture, and stir. Add the crushed pineapple, raisins, and dried apricots to the rice/egg mixture and fold together until blended - don't over mix.

Turn the mixture out into the casserole dish.

Bake in preheated oven for 20 to 25 minutes or until the pudding sets up.

Serve warm out of the oven or allow to cool. This is good with a little drizzle of cream over the top and a dash of nutmeg or cinnamon.