Baked Apple Rice Pudding

• 13 cup liquid egg substitute
• 2 cups apples pared and cored, finely chopped
• 1 1/2 cups rice cooked white
• 1/2 cup dates pitted, snipped
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons margarine unsalted, softened
• 1 teaspoon vanilla extract
• 2 each egg whites
• 1/4 teaspoon cinnamon

1. Preheat oven to 325F (160C).
2. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla.
3. Beat the egg whites until stiff peaks form; fold into rice mixture.
4. Turn into a 1 1/2 quart casserole or souffle dish.
5. Sprinkle cinnamon on top.
6. Place casserole in a pan of very hot water (1 inch deep).
7. Bake at 325F (160C).
8. about 70 minutes.
9. Serve warm or chilled.
10. If desired, garnish with fresh apple slices dipped in lemon juice.

liquid egg substitute, apples, rice cooked white, dates, sugar, cinnamon, margarine, vanilla, egg whites, cinnamon

Taken from recipeland.com/recipe/v/baked-apple-rice-pudding-3824 (may not work)