- 6 cups plus 1/4 cup skim milk
- 1 cup uncooked long-grain white rice
- 1/2 cup sweetened dried cranberries (may substitute raisins)
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1/2 cup Splenda artificial sweetener
- 3 tablespoons cornstarch
In a large pan, warm 6 cups skim milk over medium heat. Stir in rice, cranberries, salt, cinnamon, and nutmeg, and bring to a simmer, periodically stirring all the way to the bottom to prevent sticking. Simmer uncovered for about 15 minutes, or until rice is tender, stirring well periodically. Stir in vanilla extract and sweetener. In a small bowl, combine cornstarch and remaining 1/4 cup milk; stir until cornstarch is dissolved. Pour immediately into the rice mixture and stir constantly until thickened but not hard to stir. The pudding will thicken further as it cools. If desired, thin leftovers with water or milk when reheating.
Yield: 6 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 131, Carbohydrates: 27 g, Protein: 5 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 115 mg, Fiber: <1 g
Exchanges per serving: 1 1/2 starch, 1/2 skim milk. Carbohydrate choices: 2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.