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Creamy
Rice Pudding
| 2-3/4 cups 1% fat milk, divided | 1 large egg yolk |
| 1 packet Butter Buds® mix, liquefied | ¼ cup raisins |
| ½ cup evaporated skim milk | 3 packets (or 1 teaspoon bulk) Sweet’N Low® |
| ½ cup uncooked long-grain rice | 1 teaspoon vanilla extract |
| ¼ cup sugar | ½ teaspoon ground cinnamon, plus additional cinnamon for sprinkling |
| 3 tablespoons cornstarch |
Yield: 4 cups (8 servings)
In a large saucepan, combine 2 cups 1% fat milk, Butter Buds, evaporated skim milk, rice and sugar. Bring to a boil over medium heat. Reduce the heat, cover and simmer 30 minutes, stirring occasionally. Stir the cornstarch into the remaining ¾ cup 1% fat milk. Add to the rice mixture. Cook, stirring constantly, until thickened. In a small bowl, beat the egg yolk. Stir in ½ cup hot rice mixture, then add back into the saucepan. Cook, stirring constantly, for 1 minute. Add the raisins, Sweet’N Low, vanilla, and cinnamon. Stir until well blended. Pour the pudding into a 12-quart dish. Sprinkle with additional cinnamon and cool to room temperature. Serve at room temperature, if desired, or refrigerate until served.
Serving size: ½ cup, 155 calories, 5 g protein, 30 g carbohydrate, 2 g fat, 1 g saturated fat, 30 mg cholesterol, 155 mg sodium
DIABETIC FOOD EXCHANGE: ½ low-fat milk exchange, 1 starch/bread exchange, ½ fruit exchange
Copyright © 2007 Calorie Control Council
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