Rice Pudding

Makes 6 Servings

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
1 cup Equal Spoonful
3 egg yolks
2 egg whites
1 teaspoon vanilla extract
1/4 cup raisins

Directions

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. If desired, top with your favorite fruit or spice.

Nutritional Information

Calories 232
Protein 10g
Carbohydrates 41g
Fat 3g
Cholesterol 96g
Sodium 210mg

 

Recipe courtesy of Equal.com.

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