No Sugar, No Fat 5-minute Rice Pudding
photo by Annacia
- Ready In:
- Make pudding according to directions- except stop when it is just starting to get firm.
- (Maybe a minute or so into the two the directions say) Add rice, raisins, cinnamon and stir well.
- Refrigerate until cool.
Well, as usual I went on one of my own little flights of fancy. It turned out the be great though. I used the specified vanilla pudding, 1 1/2 cups skim milk with 1/2 a cup of fat free evaporated milk (which added a much more yellow color) and 2 cups of fresh cooked brown rice. From there I replaced raisins with 1/2 a cup of candied lemon peel, tossed in about 1 tbsp of really crushed hazelnuts that were ready to be used and about a tsp of rum extract. The serving was topped with a squiggle of Cool Whip light and a sprinkle of nutmeg. The brown rice gave a pleasant chewiness, the lemon peel a lovely flavor addition and the rum flavor.....well :D. The texture was dead on, lots of smooth and creamy pudding with the add ins being the substance. Made for Diabetic Awareness Tag '08.
This dessert can be made in a flash. I usually cook rice and freeze in 1 cup packages. One of those packages was defrosted and used to make this pudding. The pudding took 2 minutes to whip together, the raisins were added along with 1/2 teaspoon Recipe #145505. They were served about 30 minutes later, sprinkled lightly with cinnamon-sugar. If I were to change anything, I might reduce the amount of raisins to 2/3 cup.