Splenda Rice Pudding Recipes

SPLENDA RICE PUDDING

Steps:

• Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!).
• In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir.
• Sprinkle 1/2 teaspoonsful of nutmeg over the top.
• Bake for 45 minutes in the middle of the oven.
• Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven.
• Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.

SUGAR-FREE BROWN RICE PUDDING

Steps:

• In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
• In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
• Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
• Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
• Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
• Remove from heat, cover top with wax paper and place in the refrigerator to cool.

HEALTHIER CREAMY RICE PUDDING

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

SUGARLESS SWEDISH RICE PUDDING

Steps:

• Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
• In a 2 quart casserole dish, lightly beat egg whites and egg.
• Add Splenda and beat.
• Add the milk, vanilla and almond flavors and beat until well mixed.
• Add the rice and stir until soupy.
• Lighty sprinkle with cinnamon to top.
• Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
• Traditionally served with Lingonberries, cranberry relish can be substituted.

FAST RICE PUDDING

Steps:

• Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

VANILLA PUDDING WITH SPLENDA

Steps:

• In a large saucepan, over medium heat, stir together milk and cornstarch; continue stirring until mixture thickens and begins to boil (don't stop stirring for too long or cornstarch will cake on bottom of pot).
• Remove from heat.
• Stir 2 large spoonfuls into egg and stir to temper egg; add egg to milk mixture, return to heat and stir until egg is cooked through, about 3 minutes.
• Turn off heat and stir in butter and vanilla.
• Stir in Splenda; use more to taste.
• Chill until serving.

LOW FAT RICE PUDDING

Steps:

• Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
• Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
• Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
• Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
• Add Vanilla and Cinnamon.
• Serve warm or chilled.
• Good with a dallop of lite cool whip!