Creamy Rice Pudding
This creamy rice pudding is made on top of the stove. By using fat-free milk and sweetener the calories are less than half that of the traditional recipe. So enjoy!
2 cups water
1 cinnamon stick, broken into pieces
1 cup converted rice (Not instant rice)
4 cups fat-free milk
1/4 teaspoon salt
1 cup Equal® Spoonful*
3 large egg yolks
2 large egg whites
1 teaspoon vanilla extract
1/4 cup raisins
Ground cinnamon and nutmeg (optional)
- Heat water and cinnamon stick to boiling in large saucepan; stir in rice. Reduce heat and 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 and 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 small bowl until blended. Stir about 1/2 cup rice mixture into egg mixture. Stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins.
- Spoon pudding into serving bowl. Sprinkle with cinnamon and nutmeg, if desired. Serve warm or at room temperature.
Makes 6 servings.
*May substitute 24 packets Equal sweetener
Nutritional Information Per Serving (1/6 of pudding): calories 244, protein 11 g, carbohydrate 43 g, fat 3 g, cholesterol 109 mg, sodium 200 mg.
Food Exchanges: 1 milk, 2 starch, 1/2 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®