Creamy rice pudding

Creamy rice pudding
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.7
  • Total Fat: 1.0 g
  • Cholesterol: 4.3 mg
  • Sodium: 117.9 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Creamy rice pudding calories by ingredient
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Number of Servings: 8


    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
    cinnamon sprinkling
    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.


cook rice in 2 cups skim milk
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

TAGS:  Desserts |

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