Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1 Cinnamon stick - broken into pieces

  3. 1 cup 160g / 5.6oz Converted rice

  4. 4 cups 948ml Skim milk

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 7 1/4 teaspoons 36ml Equal for Recipes

  7. 24 packets Equal sweetener Or 1 cup Equal Spoonful

  8. 3 Egg yolks

  9. 2 Egg whites

  10. 1 teaspoon 5ml Vanilla

  11. 1/4 cup 40g / 1.4oz Raisins Ground cinnamon - to taste Ground nutmeg - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat water and cinnamon stick to boiling in large saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and water absorbed, 20 to 25 minutes. Discard cinnamon stick. Add milk and salt; heat to boiling. Reduce heat and simmer, covered, until mixture starts to thicken, about 15 to 20 minutes, 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 Equal. Beat egg yolks, egg whites, and vanilla into small bowl. Stir about 1/2 cup rice mixture into egg mixture; stir back in saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins. Spoon pudding into serving bowl, sprinkle with cinnamon and nutmeg. Serve warm or room temperature. This recipe yields 6 servings. Serving size: 1/6 recipe (about 2/3 cup). Exchanges Per Serving: 2 Starch, 1 Milk, 1/2 Fat. Nutrition Facts: Calories 244; Total Fat 3g; Cholesterol 109mg; Sodium 200mg; Carbohydrate 43g; Protein 11g.


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