I, once again, woke up with a sweet tooth. Never ending story. BUT, I need to get back to diethood because bits of that wonderful Christmas Feast can be found on my hips, cheeks, and flabs – ahem – abs. That food was so good, though – worth all those extra calories, carbs, fats…!
Today I decided that I was going to please my sweet tooth with a healthy version of Rice Pudding. I love Rice Pudding! I grew up on this stuff. It was a weekend treat and my mom would make tons of it because my sister hated milk, but she loved the dessert and this was my mom’s way of satisfying the needed amount of calcium in my little sister’s diet.
There are many variations for this dessert, but I think I have found one of the simpler recipes out there. A while ago I was looking at Splenda.com recipes page – I went through all of them and this one just popped out at me. With a couple of tweaks, I now have one of the better, healthier rice pudding recipes out there! Yeah, I’m sure yours is just as good, but I like mine (or theirs), too. 🙂
You will need:
- 3 cups Soy Milk, unflavored, or you can use Skim Milk
- 1/2 cup Splenda No Calorie Sweetener, Granulated
- 1/2 teaspoon ground cinnamon
- 1 cup uncooked long grain rice, white or brown
- pinch of salt
- 1/2 cup golden raisins, or any other dried fruit
- 2 tablespoons Bacardi Rum
- your choice of chopped or ground nuts (optional)
- Pour milk, splenda, cinnamon, and vanilla into a medium saucepan and bring to a boil.
- Add rice and salt. Cover and cook over low heat for 30 minutes or until most of the milk is absorbed. Stir occasionally.
- Remove saucepan from heat.
- Drizzle rum over the raisins and place them in a small microwaveable bowl. Warm in a microwave briefly, about 1 minute, to plump the raisins.
- Add the raisins to the rice pudding.
- Spoon into dessert dishes and sprinkle with nutmeg and nuts. I use ground walnuts.
- Serve warm or chilled.