Email to Linda Carnation      

Dessert - Rice Pudding

Source of Recipe

from lifeclinic com


List of Ingredients

2 c. water
1 cinnamon stick, broken into pieces
1 c. converted rice
4 c. skim milk
1/4 tsp. salt
1 c. sugar substitute
3 eggs yolks
2 egg whites
1 tsp. vanilla
1/4 c. raisins
ground cinnamon and nutmeg, optional





Recipe

Bring the water and cinnamon stick to a boil in a large saucepan.
Stir in the rice. Cover and reduce the heat to a simmer.
Cook until the rice is tender and the water is absorbed, about 20 - 25
minutes.
Remove the pieces of the cinnamon stick.
Add the milk and salt and bring to a boil.
Cover and reduce the heat to a simmer.
Continue to simmer until the mixture starts to thicken, about 15 - 20
minutes, stirring frequently.
(The milk will not be absorbed and the pudding will thicken as it cools.)
Remove from the heat and let cool for 1 - 2 minutes.
Stir in the sugar substitute. Set aside.
Use a small bowl to whisk the egg yolks, egg whites, and vanilla together.
Stir about 1/2 c. of the hot rice mixture into the egg mixture.
Then stir back in into the hot mixture in the saucepan.
Cook over a low heat for 1 - 2 minutes, stirring constantly.
Stir in the raisins.
Pour the pudding into a bowl and sprinkle with cinnamon and/or nutmeg.
May be served warm, room temperature or chilled.
Makes 6 servings.

Nutritional info per serving:
Calories 244, Prot 11g, Carb 43g, Total Fat 3g, Chol 109mg, Sod 200mg
Diabetic exchanges: 1 milk, 2 bread, 1/2 fat