DIABETIC CREAMY RICE PUDDING

Serving size: 2/3 cup

2 cups water

1 stick cinnamon, broken into pieces

1 cup converted rice

4 cups fat-free milk

1/4 teaspoon salt

7 1/4 teaspoons EQUAL Measure or 24 packets EQUAL sweetener or 1 cup EQUAL Spoonful

3 eggs yolks

2 egg whites

1 teaspoon vanilla extract

1/4 cup raisins

Ground cinnamon and nutmeg

1. Heat water and cinnamon stick to boiling in large saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and water is absorbed, 20 to 25 minutes. Discard cinnamon stick.

2. Stir in milk and salt; heat to boiling. Reduce heat and simmer, covered, until mixture starts to thicken, about 15 to 20 minutes, stirring frequently. (Milk will not be absorbed and pudding will thicken when it cools.)

Remove from heat and cool 1 to 2 minutes; stir in Equal.

3. Beat egg yolks, egg whites, and vanilla in small bowl until blended.

Stir about 1/2 cup rice mixture into egg mixture; stir back into saucepan.

Cook over low heat, stirring constantly, 1 to 2 minutes.

Stir in raisins.

4. Spoon pudding into serving bowl; sprinkle with cinnamon and nutmeg. Serve warm or at room temperature.

EXCHANGES

1/2 Milk, skim

2 1/2 Carbohydrate

PYRAMID SERVINGS

2 1/2 Starch

1/2 Milk

NUTRITION FACTS