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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 3.9 g
  • Cholesterol: 110.3 mg
  • Sodium: 151.1 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Rice Pudding ~ Suzy's calories by ingredient
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Rice Pudding ~ Suzy's

Submitted by: PRETTY_FLUFFY


Number of Servings: 6

Ingredients

    * 3-medium eggs
    * 2/3-cup Splenda
    * 2-cups fat free half and half
    * 1-1/2 cups cooked long grain rice
    * 1-tablespoon lemon juice
    * 2-teaspoons vanilla
    * 1/4-teaspoon salt
    * 1/2-teaspoon cinnamon
    * 1/2-teaspoon nutmeg
    * 3/4-cup raisins

Directions

(1) Grease stoneware of crock-pot with butter.
(2) Beat half and half, eggs, sugar & vanilla with electric mixer.
(3) Stir in rice and raisins.
(4) Pour in crock-pot.
(5) Sprinkle nutmeg on top.
(6) Cover, cook on high for 30 minutes.
(7) Stir well.
(8) Cook on low, 3 hours.

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YIELDS: 6 cups/servings

Number of Servings: 6

Recipe submitted by SparkPeople user PRETTY_FLUFFY.






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Member Ratings For This Recipe

  • This is a tasty dry pudding. I added milk to mine. I will be eating this for breakfast, snacks and dessert. - 6/24/08

    Reply from PRETTY_FLUFFY (7/5/08)
    Thank you for your rating and comment! I am so glad you enjoyed this :)

    ~Suzanne


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  • i havent made this yet. but it sounds really good.
    i have a quick question,though;does the lemon juice add a lemony flavor to the rice pudding?
    thanks for your time.
    :] - 6/24/08

    Reply from PRETTY_FLUFFY (8/4/08)
    I'm sorry for not answering sooner...I do not know how I missed your question, please forgive!

    No, the lemon juice does not add any actual lemon flavor but it does make a difference in detemining whether you end up with a "wet" or "dry" rice pudding ;)

    I hope you enjoy!

    ~Suzanne


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  • The calories and carbs count is good, but the pudding is excellent! Very easy to make. - 6/23/08

    Reply from PRETTY_FLUFFY (6/24/08)
    I'm so glad you enjoyed :)

    ~Suzanne


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  • never thought of useing brown rice but it was yummy - 6/15/08

    Reply from PRETTY_FLUFFY (6/22/08)
    THIS IS TO EVERYONE WHO HAS COMMENTED ON THIS RECIPE: Thank you so much for your wonderful comments and I am so very glad you enjoyed this as much as me and my family do!

    God Bless,

    Suzanne


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  • I did add the lite coconut milk instead of the milk and it was great! - 4/28/08

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  • WOW! I didnt expect this to be as good as it is. I didnt have butter buds so I made it without and I used .5 cup egg beaters, and 2 cups light vanilla soy milk instead of eggs and milk and it turned out wonderful! - 4/9/08

    Reply from PRETTY_FLUFFY (6/22/08)
    Thank you for the wonderful suggestion of the soy milk...I am lactose intolerant and don't have a clue why I have not been using soy milk in this before, lol! Thanks for the suggesion and the recipe is being changed to reflect the use of soy milk right away! :)

    ~Suzanne


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  • Think this is one that I will be addicted to. - 4/5/08

    Reply from PRETTY_FLUFFY (6/24/08)
    I don't blame you, I absolutely adore this stuff, lol! I'm so happy you like it as much as I do :)

    ~Suzanne


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  • If you add natural coconut milk it will be even better."arroz con leche" as we call it here its traditional dessert( dominican republic).Let me know your response when you add this ingredient. - 3/17/08

    Reply from PRETTY_FLUFFY (6/18/08)
    I will definitely try it with the coconut milk! Thanks for the idea :)

    And, thank you all for your wonderful comments and I am so glad y'all enjoyed this :)

    ~Suzanne


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  • It is a dry rice pudding which I do prefer. I didn't think that I would like the brown rice; however, I was so much better than white rice. I made it for a home Ec. teacher and she raved about it. Can't get any better than that:) - 3/12/08

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