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Rice Pudding Recipe


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     Rice Pudding

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   30 mins

2 Cups cooked White rice
2 Cups 1 percent milk
1 stick cinnamon
1/2 tsp ground Nutmeg
cup egg substitute
cup sugar substitute (Splenda)
1 teaspoon ground cinnamon, plus additional for garnish
cup raisins.
1 tsp Vainilla

In a large saucepan, stir together rice,& milk. Add cinnamon stick and bring to a low simmer over med-low heat, whisking to keep from sticking. Add egg substitute and cook until just heated through (do not let eggs cook) Whisk in the sugar substitute and continue cooking over medium-low hear until mixture is thickened, about 10 mins. Remove from heat and remove the cinnamon stick. Add ground cinnamon, nutmeg, vainilla and stir in raisins. Let sit for about 20 mins. Ladle rice pudding into 6 custard glasses, sprinkle the top with a pinch of ground cinnamon, serve warm or chilled.
Enjoy, Irene
Serving Suggestions
Serve with fresh Strawberries & Cool Whip

Originally Submitted

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