1/1 Photo of Healthy Rice Pudding
Danny Sneade's Note:
I'm a heart patient and diabetic. I really have to watch my diet. I love rice pudding, so I put together this recipe that doesn't use sugar, eggs, butter or regular salt. I substitute for all these bad things and it seems to work. My wife likes it served to her hot. I like it cold right out of the fridge. If you like rice pudding, try it. I think you will like it.
My Private Note
Units: US | Metric
- 2 1/4 cups white rice (uncooked)
- 6 cups reduced-fat milk, divided
- 3/4 cup Splenda granular, No Calorie Sweetener
- 3/4 teaspoon salt substitute
- 2/3 cup Egg Beaters egg substitute
- 1 1/2 cups raisins
- 6 tablespoons Smart Balance light butter spread
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1In a medium pan, bring 5 1/2 cups water to a boil.
- 2Add rice and stir.
- 3Reduce heat, cover and simmer for 20 minutes.
- 4In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
- 5Cook over medium heat until thick and creamy, 15 to 20 minutes.
- 6Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
- 7Cook 2 minutes more, stirring constantly.
- 8Remove from heat and stir in butter and vanilla.
- 9Serve warm or cold.
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Nutritional Facts for Healthy Rice Pudding
Serving Size: 1 (125 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 179.4
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 1.5 g
- Cholesterol 6.5 mg
- Sodium 66.2 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 1.1 g
- Sugars 11.3 g
- Protein 4.6 g
The following items or measurements are not included:
Egg Beaters egg substitute