Rice Pudding
a recipe that serves 8 by
Ingredients:
1 1/2 cup uncooked Minute Rice, white rice, cooked
2 1/2 cup 2% milk, divided- 2 cups and 1/2 cup
1 1/2 cup Half and Half, divided- 1 cup and 1/2 cup
2/3 cup Splenda, white
1/2 teaspoon salt sense table salt (33% less sodium)
2 eggs, beaten
1 1/3 raisins, golden or regular
2 tablespoons butter
1 1/2 teaspoons vanilla imitation extract
1/4 teaspoon nutmeg
1 tablespoon cinnamon
Directions:
1. Combine cooked rice, 2 cups milk, 1 cup Half and Half, Splenda, and salt in a large pot. Cook over medium heat for 20 minutes. (Mix should be thick and creamy.)
2. Combine 1/2 cup of milk, 1/2 cup of Half and Half, the beaten eggs and stir into the pot. Stir in raisins and cook for 10 minutes more stirring aggressively and constantly.
3. Stir in butter and vanilla cooking 2 minutes longer or until butter has completely melted.
4. Place rice putting into serving bowl or individual cups and sprinkle with cinnamon. Serve warm, room temperature or cold.
Notes:
Doubles as a great breakfast when on the go. Can substitute any cooked rice.