Rice PuddingSubmitted by: MKLUCILLE
IntroductionThis 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.
1-cup brown rice
4-cups 1% milk
1/2- cup splenda
1-tea. Vanilla flavoring
dash of nutmeg
Cinnamon for top
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.