SUGAR FREE RICE PUDDING
A delicious blend that uses the natural sweetness of milk, and a little Splenda, to make a rich and elegant dessert.
Provided by HeidiRenee
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium pot bring the rice, milk and butter to a low boil, stirring it as it heats through. Be careful at this stage - the milk can easily scald to the bottom of the pot. (10 minutes).
- Reduce heat to low. Keep stirring as the mixture transitions to the lower temperature. ( 3 minutes).
- Slowly sprinkle the non-fat dry milk powder into the mixture. (Dumping it all in will create lumps that will take more time to work out).
- Stir in the vanilla.
- Put the rice pudding into dessert bowls and let it cool in the fridge, before serving.
- * Note that this dish can be eaten warm but is typically served cold.
Nutrition Facts : Calories 372.5, Fat 13.5, SaturatedFat 8.4, Cholesterol 47.7, Sodium 247.9, Carbohydrate 45.7, Fiber 0.5, Sugar 10.5, Protein 16.1
SUGARLESS RICE PUDDING
"I can whip up a batch of this rice pudding in no time," relates Ruth Hannan of Harrisburg, Pennsylvania. "It has plenty of old-fashioned goodness without the sugar."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.
SUGARLESS SWEDISH RICE PUDDING
This recipe was developed by my wife for a diabetic Norwegian friend and boy did he love it. It is from her Swedish Mor-Mor's (Grandmother) recipe.
Provided by SAM the Nuke -
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
- In a 2 quart casserole dish, lightly beat egg whites and egg.
- Add Splenda and beat.
- Add the milk, vanilla and almond flavors and beat until well mixed.
- Add the rice and stir until soupy.
- Lighty sprinkle with cinnamon to top.
- Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
- Traditionally served with Lingonberries, cranberry relish can be substituted.
Nutrition Facts : Calories 94.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 24.1, Sodium 62.7, Carbohydrate 12.6, Fiber 0.1, Sugar 4.3, Protein 5.4
SUGAR-FREE BROWN RICE PUDDING
Make and share this Sugar-Free Brown Rice Pudding recipe from Food.com.
Provided by StLouieSusan
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
- In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
- Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
- Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
- Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
- Remove from heat, cover top with wax paper and place in the refrigerator to cool.
Nutrition Facts : Calories 183.7, Fat 3.2, SaturatedFat 1.3, Cholesterol 59, Sodium 72.3, Carbohydrate 29.4, Fiber 1.8, Sugar 6.6, Protein 8
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