Ingredients for Strawberry Rice Pudding
- 2 cups skim milk
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Pinch of salt
- Long Grain Rice
- 2 tablespoons margarine
- 1/4 cup equal sugar substitute (or to taste)
- 1 cup fresh strawberries, hulled and sliced
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How to Make Strawberry Rice Pudding
- In a two-quart saucepan, combine 2 cups skim milk, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and a pinch of salt. Bring to a boil over medium heat.
- Add 1/2 cup uncooked long-grain rice. Stir well to combine.
- Reduce heat to low, cover the saucepan, and simmer for 30-35 minutes, or until most of the milk is absorbed and the rice is tender. Stir occasionally to prevent sticking.
- Remove from heat and stir in 2 tablespoons of margarine and 1/4 cup of equal sugar substitute (or to taste).
- Let the pudding cool slightly, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Just before serving, gently fold in 1 cup of fresh, hulled, and sliced strawberries. Add a splash more milk if desired to adjust consistency.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
19g
Fat
3g
Carbs
8g