Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 86.2
- Total Fat: 2.4 g
- Cholesterol: 52.6 mg
- Sodium: 62.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.4 g
- Protein: 5.6 g
View full nutritional breakdown of Rice Pudding calories by ingredient
Rice Pudding
Submitted by: MKLUCILLEIntroduction
This is an old recipe from my Mother, that I lightened up. I used 1% milk, Splenda, & less eggs.This is an old recipe from my Mother, that I lightened up. I used 1% milk, Splenda, & less eggs.
Number of Servings: 9
Ingredients
-
1-cup brown rice
4-cups 1% milk
2-eggs (large)
1/2- cup splenda
1-tea. Vanilla flavoring
Raisins (optional
dash of nutmeg
Cinnamon for top
Directions
Bring milk to boil add rice cook, on low, for 45 min. or until rice is tender. In meantime beat eggs and splenda together until foamy,
temper and add to cooked rice mixture. Cook for 5 min. add vanilla, nutmeg & raisins (if adding) . Transfer to serving dish and sprinkle with cinnamon.
To temper eggs, after beating them add rice mixture a little at a time until you bring the eggs to the same temperature as the rice, then add to pot and cook. If you do not temper your eggs they will end up scrambled.
Number of Servings: 9
Recipe submitted by SparkPeople user MKLUCILLE.
temper and add to cooked rice mixture. Cook for 5 min. add vanilla, nutmeg & raisins (if adding) . Transfer to serving dish and sprinkle with cinnamon.
To temper eggs, after beating them add rice mixture a little at a time until you bring the eggs to the same temperature as the rice, then add to pot and cook. If you do not temper your eggs they will end up scrambled.
Number of Servings: 9
Recipe submitted by SparkPeople user MKLUCILLE.
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