As I’ve gotten older, I’ve developed a mad love for rice pudding. I know, kind of weird, but I just love it. I don’t eat it often, maybe a few times a year, but it’s at the top of my favourite dessert-like foods.
When Sarah brought a healthier version to work that she made at home, I forced her to share the recipe with me so I could share with you. Behold, healthier (ish) rice pudding!
Healthier Rice Pudding:
1 C Brown Minute Rice (the parboiled stuff that cooks in 10 mins normally)
5 ½ C skim milk
2/3 C Stivia (or Splenda)
2 T melted butter (or margarine)
1 t salt
1 t vanilla
½ t nutmeg
1 C raisins
Pre-heat overn to 350 degrees Celcius.
Combine all ingredients in a 2 quart baking dish. Mix well. Bake in the oven for 1 hour, stirring after 15 minutes and again when pudding is done.
It will seem a bit runny, but the mix thickens as it cools…if you feel it is too “thin”, leave in for another 5-10 mins, not longer than that or it starts to separate and doesn’t create a pudding (too thick).
Sprinkle with cinnamon or cinnamon sugar when finished or before eating a serving. Enjoy!