Zutaten für Low Fat Rice Pudding
- Cooked Long Grain Rice
- Skim Milk
- Splenda Sugar Substitute
- 1 large egg
- Raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
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Zubereitung von Low Fat Rice Pudding
- Combine 1 cup uncooked medium-grain white rice, 1 1/2 cups skim milk, and 1/4 cup Splenda in a heavy-bottomed saucepan.
- Bring the mixture to a boil over medium heat, then reduce heat to low. Stir occasionally.
- Simmer for 15-20 minutes, or until the rice is cooked through and the mixture has thickened to a creamy consistency.
- While the rice is simmering, heat the remaining 1/2 cup skim milk in a microwave-safe bowl for 1 minute.
- In a separate bowl, whisk the egg until light and frothy.
- Slowly pour the warmed milk into the beaten egg, whisking constantly to prevent scrambling.
- Gradually pour the egg-milk mixture into the rice pudding, stirring continuously.
- Cook for an additional 2 minutes, stirring constantly, until the pudding is smooth and creamy.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon.
- Serve warm or chilled. Garnish with a dollop of light whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
58g
Fat
3g
Carbs
14g
