Creamy Rice Pudding
Serves 6
This creamy rice pudding is made on top of the stove. By using nonfat milk and Equal® sweetener, the fat and calories are reduced, so enjoy it without guilt!
Ingredients
- 2 cups water
- 1 cinnamon stick, broken into pieces
- 1 cup converted rice (not instant rice)
- 4 cups nonfat milk
- 1/4 teaspoon salt
- 24 packets Equal sweetener*
- 3 egg yolks
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- Ground cinnamon and nutmeg, optional
Substitute 1 cup Equal Spoonful for the packets.
Preparation
- Heat water and cinnamon stick to boiling in a large saucepan on medium heat. Stir in rice. Reduce heat to low. Simmer, covered, 20 to 25 minutes or until rice is tender and water is absorbed. Discard cinnamon stick.
- Stir in milk and salt; heat to boiling. Reduce heat to low. Simmer, covered, 15 to 20 minutes or until mixture starts to thicken, stirring frequently. (Milk will not be absorbed and pudding will thicken when it cools.) Remove from heat and cool 1 to 2 minutes. Stir in Equal.
- Beat egg yolks, egg whites and vanilla in a small bowl until blended. Stir about 1/2 cup rice mixture into egg mixture. Stir all back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins.
- Spoon pudding into serving bowls. Serve warm or at room temperature. Sprinkle with cinnamon and nutmeg, if desired.
Nutrition Information (per serving)
- Calories: 232
- Protein: 10 g
- Carbohydrates: 41 g
- Fat: 3 g
- Cholesterol: 96 mg
- Sodium: 210 mg
Exchanges
- Starch - 1-1/2
- Milk - 1
- Fat - 1/2
- Fruit - 1/4
