“A good choice for an almost-good-for-you dessert that's friendly to your waistline.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
  2. 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.
  3. Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
  4. 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.
  5. Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
  6. Remove from heat, cover top with wax paper and place in the refrigerator to cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: