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    Creamy Rice Pudding

    Source of Recipe


    List of Ingredients

    Creamy Rice Pudding

    2 c. water
    1 cinnamon stick, broken into pieces
    1 c. converted rice
    4 c. skim milk
    � tsp. salt
    7� tsp Equal For Recipes OR 24 packets Equal sweetener OR 1 c. Equal Spoonful
    3 egg yolks
    2 egg whites
    1 tsp. vanilla
    � c. 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 mins. 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 mins., stirring frequently. (Milk will not be absorbed, and pudding will thicken when it cools) Remove from heat and cool 1 to 2 mins.; stir in equal.
    3. Beat egg yolks, egg whites and vanilla in small bowl until blended. Stir about 1/2 c. rice mixture into egg mixture; stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 mins. Stir in rasins.
    4. Spoon pudding into serving bowl; sprinkle with cinnamon and nutmeg. Serve warm or at room temp.
    serves 8 (2/3 c.)





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