Raisins and Rice (pudding)

2 c. water 1 tsp. cinnamon 1 c. rice (not instant) 4 c. fat free milk 1/4 tsp.salt 24 tsp splenda 3 egg yolks 2 egg whites 1 tsp vanilla 1/4 c. raisins

Heat water, raisins, and cinnamon to boiling in large saucepan, stir in rice. Reduce heat and simmer,covered,20 to 25 minutes, or until rice is tender and water absorbed. Stir in milk and salt: heat to boiling. Reduce heat and simmer covered, 15 to 20 minutes or until mixture starts to thicken, stirring frequently. (Milk will not be absorbed and pudding will thicken when it cools.) Remove from heat and cool 1 to 2 minutes. Stir in splenda. Beat egg yolks,egg whites and vanilla in small bowl until blended. Stir about 1/2 cup rice mixture into egg mixture. Stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Spoon pudding into serving bowls and serve warm or cold. Makes 4 half cup servings.


Number of Servings: 4

Recipe submitted by SparkPeople user CLAYSGAL.