Creamy Rice Pudding Recipe - Cooking Index
Creamy Rice Pudding Recipe - Cooking Index
| 2 cups | 474ml | Water |
| 1 | Cinnamon stick - broken into pieces | |
| 1 cup | 160g / 5.6oz | Converted rice |
| 4 cups | 948ml | Skim milk |
| 1/4 teaspoon | 1.3ml | Salt |
| 7 1/4 teaspoons | 36ml | Equal for Recipes |
| = (or 24 packets Equal sweetener | ||
| Or 1 cup Equal Spoonful) | ||
| 3 | Egg yolks | |
| 2 | Egg whites | |
| 1 teaspoon | 5ml | Vanilla |
| 1/4 cup | 40g / 1.4oz | Raisins |
| Ground cinnamon - to taste | ||
| Ground nutmeg - to taste |
Heat water and cinnamon stick to boiling in large saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and water absorbed, 20 to 25 minutes. Discard cinnamon stick.
Add milk and salt; heat to boiling. Reduce heat and simmer, covered, until mixture starts to thicken, about 15 to 20 minutes, 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 into small bowl. Stir about 1/2 cup rice mixture into egg mixture; stir back in saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins.
Spoon pudding into serving bowl, sprinkle with cinnamon and nutmeg. Serve warm or room temperature.
This recipe yields 6 servings. Serving size: 1/6 recipe (about 2/3 cup).
Exchanges Per Serving: 2 Starch, 1 Milk, 1/2 Fat.
Nutrition Facts: Calories 244; Total Fat 3g; Cholesterol 109mg; Sodium 200mg; Carbohydrate 43g; Protein 11g.
Source:
American Diabetes Association at http://www.diabetes.org
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