Prep 5 mins
Cook 15 mins
My husband loves rice pudding, but he's diabetic (we both are). This is a simple recipe which only makes enough for two servings. He can't pig out! I usually set aside cooked rice just to make this for him.
- 236.59 ml cooked rice
- 236.59 ml fat-free evaporated milk
- 78.07 ml Splenda granular
- 2.46 ml cinnamon
- 0.59 ml nutmeg (dash or pinch)
- 78.07 ml dried cherries, coarsely chopped (see NOTE below)
- Stir all ingredients together in a medium sized saucepan.
- Heat the mixture until hot but not boiling.
- Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
- Don't cook until dry because it will thicken a bit more when cooled.
- Divide between two ramekins. Serve warm.
- Makes two 1/2 cup servings.
What a tasty rice pudding! It is so creamy and the cinnamon and nutmeg are great with the rice. I used low-fat milk as that was all I had on hand and it worked out really well. My choice of fruit was canned cherries and I felt they really added to the dish. Usually I like my rice pudding plain, but the fruit with it was great. Thanks for sharing this idea with us, Ms. Cooky!
I found that for me personally 2 tbs of sugar was enough sweetness, but thats just personal preference I guess.
Made and reviewed for Think Pink October 2012.
Made with dried cranberries instead of cherries. It is so nice to enjoy a guilt-free dessert once in a while and this is a super treat. Thanks for sharing Ms. Cooky. Made for My3Chefs Nov '09.