Creamy rice pudding
1 cup white rice
3 cups skim milk
1/3 cup splenda brown sugar blend
1 tsp vanilla extract
1/4 cup raisins
1 Tbs land of lakes light butter
1 tsp pumpkin pie spice
1 cup water added in 1/4 cup increments
drizzle 1/8 cup sf syrup over each serving
Be careful cooking the rice in the milk, watch it carefully or it will overflow and make a mess. (speaking from experience here!)
The sf syrup really takes this dessert over the top. I love, love, love Carey's sugar free pancake syrup. My husband and I prefer it over the sweetness of even real maple sugar.
Let rice cool briefly
Add all the rest of the ingredients to the pan except, the 1 cup water, cinnamon and sf syrup. Add 1/4 cup water and cook on low heat stirring like you are making a risotto. Every 3 or 4 minutes add another 1/4 cup of water and continue cooking and stirring until you have added the entire 1 cup of water and the pudding is a nice loose consistency. (It will firm up as it cools)
It is nice to ladle 1/2 cup portions into individual serving bowls and sprinkle with cinnamon to ensure correct serving size. Serve immediately with 1/8 cup sf pancake syrup or refrigerate. Always rewarm in the microwave (cook for 30 seconds) if serving from the fridge, this will loosen it up a bit and don't forget the syrup!
Serving Size: makes 8 1/2 cup portions