Rice PuddingSubmitted by: CYCLINGSANDY
IntroductionFrom the FoodNetwork- Ellie Krieger
A yummy comfort food. From the FoodNetwork- Ellie Krieger
A yummy comfort food.
2 cups water
1 cup Arborio rice
3 cups Almond Breeze
1/4 cup Splenda Balking blend
1 cinnamon stick
1 t. vanilla extract
1 t. ground cinnanmon
1/4 fresh nutmeg
2 tbs. plus 2 ts. sweetened condensed milk
Bring the water to boil in a medium sized heavy, ovenproof saucepan. Add the rice, cover and simmer for 20 minutes, until the rice is nearly cooked. In a large bowl, whisk the Almond Breeze, salt, and sugar. When the rice is cooked annd still hot, add the Almond Breeze mixture and cinnamon stick. Cover and place in the oven for 45 minutes.
Removed from the oven, uncover and remove cinnamon stick. Stir in the vanilla, nutmeg and cinnamon. Pudding will be lightly liquidy; the liquid will continue to absorb into the rice nad thicken as the pudding cools. Distribute among eight bowls. Drizzle each with 1 t. condesnsed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user SGMEACHAM.