Sugar-free rice pudding
Recipe Number: 150
Contributor:
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Serves:
Calories Per Serving:
Preparation Time: 15 mins
Difficulty: Average
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| Ingredients: |
4 1/2 cups 1% milk
1 vanilla bean, split lengthwise, seeds scraped out
One 3-inch strip of orange zest
1 cup water
1 cup Arborio or Baldo rice (7 ounces) |
1/2 cup Splenda
1/2 tsp salt
3 to 5 Tbsp whole milk
Cinnamon, for dusting |
| Cooking
Instructions: |
In a medium saucepan, bring the 1% milk just to a simmer. Add the vanilla bean and seeds and the orange zest; keep warm. In another heavy medium saucepan, bring the water to a boil. Add the rice and cook over moderate heat, stirring, until the water is absorbed,
about 2 minutes. Stir in the Splenda, salt and warm milk along with the vanilla bean and orange zest. Cook over moderately low heat, stirring often, until the rice is tender and suspended in a thick custard-like sauce, about 30 minutes.
Transfer the rice to a heatproof bowl to cool. Discard the vanilla bean and orange zest. Stir in the whole milk by tablespoons until the rice is creamy. Refrigerate and serve chilled, dusted with cinnamon. |
| Additional
Comments: |
Variation : add some cocoa powder to make chocolate rice pudding.
One Serving: Total Fat 2.6g, Saturated Fat 1.4g.
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