Recipe for Creamy Rice Pudding from the Equal section.
Creamy Rice Pudding49% calorie reduction from traditional recipe 2 cups water
1 cinnamon stick, broken into pieces
1 cup converted rice
4 cups fat-free milk
1/4 teaspoon salt
1 cup Equal? Spoonful*
3 egg yolks
2 egg whites
1 teaspoon vanilla
1/4 cup raisins
Ground cinnamon, if desired *May substitute 24 packets Equal sweetener Heat water and cinnamon stick in large saucepan to boiling; stir in rice. Reduce heat and simmer, covered, until rice is tender and water is absorbed, 20 to 25 minutes. Discard cinnamon stick. Stir in milk and salt; heat to boiling. Reduce heat and simmer, covered, until mixture starts to thicken, 15 to 20 minutes, stirring frequently. (Milk will not be completely absorbed and pudding will thicken more as 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 well blended. Stir about 1/2 cup hot 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, if desired. Serve warm or at room temperature. Makes 6 (2/3 cup) servings Nutrition information per serving: 244 calories; 11g protein; 43g carbohydrate; 14g sugars; 3g fat; 1g saturated fat; 109mg cholesterol; 200mg sodium; 1g fiber Food exchanges: 1 milk, 2 starch, 1/2 fat
We hope you enjoy your freshly made Creamy Rice Pudding. This recipe came from Equal's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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