Rice Pudding
Rice Pudding
Serves: Serves 8
Prep Time: 10 Minutes
Ingredients
- 2 cups water
- 1/4 teaspoon salt
- 1 cup long grain rice
- 3 cups reduced fat milk
- 1/2 cup SPLENDA® Low Calorie Sweetener Granular
- 1/8 teaspoon ground cinnamon
- 1/4 cup raisins
- 1 1/2 teaspoons vanilla extract
Method
Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).
Add milk, SPLENDA® Granular Sweetener, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.
Stone and dice peaches and nectarines. Blend with SPLENDA® into puree.
Stir gelatin into orange juice.
Place over a saucepan of simmering water and stir until dissolved, then cool. Add to fruit and puree.
Beat egg whites until stiff. Gently fold yoghurt and egg whites into puree.
Spoon into 6 serving glasses and refrigerate for at least 1 hour before serving.
Notes
This recipe, when compared with a traditional recipe has a 27% reduction in kilojoules, a 27% reduction in carbohydrate and a 59% reduction in sugars.
Nutritional Information
Per Slice
| Protein | 6 | g |
| Fat | 2 | g |
| Carbohydrate | 30 | g |
| Energy | 664 | kj |
| Sodium | 52 | mg |
| Fibre | 0.5 | g |
| Sugars | 9 | g |
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