Serves: 6
Total Calories: 147
1. Heat water and cinnamon stick to boiling in large saucepan stir in rice. Reduce heat and simmer, covered, until rice is tender and water is absorbed, 20 to 25 minutes. Discard cinnamon stick.
2. Stir in 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.
3. 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. Stir in raisins.
4. Spoon pudding into serving bowl sprinkle with cinnamon and nutmeg. Serve warm or at room temperature.
EXCHANGES
1/2 Milk, skim
2 1/2 Carbohydrate
PYRAMID SERVINGS
2 1/2 Starch
1/2 Milk
NUTRITION FACTS
Calories 242
Calories from Fat 27
Fat 3 g
Saturated Fat 1 g
Cholesterol 109 mg
Sodium 205 mg
Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 16 g
Protein 11 g
This Creamy Rice Pudding recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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