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Homey rice pudding is a comfy dessert. The following recipe uses quick cooking rice and Splenda.
Ingredients
- 1 cup instant rice, such as Minute Rice
- 1 ½ cups whole milk
- 4 tablespoons Splenda Granular or 1/2 cup sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon, or nutmeg
- ¼ cup raisins, optional
- 1/2 tablespoons vanilla extract (optional)
Steps
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1Add all ingredients to a 2 to 3-quart saucepan.
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2Mix.Advertisement
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3Bring to a rolling boil, stirring constantly.
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4Cover and let stand 12 to 15 minutes.
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5Stir occasionally during standing time.
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6Serve warm with sweetened whipped cream or plain cream poured over the top.
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7Serves 4.Advertisement
Community Q&A
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QuestionDoes the rice have to be uncooked?
QamarTop AnswererYes, you must use dry, uncooked rice. -
QuestionIs there a way to stir in cooked rice into the milk and other ingredients?
Community AnswerYes. Just fold the rice into the liquid and stir it in. -
QuestionCan I use long grain rice?
Community AnswerYes, you can use long grain rice to make this rice pudding recipe. -
QuestionA few questions: 1.) Can I substitute stevia for the Splenda or sugar? 2.) Can I substitute almond or coconut milk for the whole milk? 3.) How long do I let it boil before turning it off to let it stand for 12-15 minutes?
Community Answer1.) Yes. As long as it works as a sweetener, it will work, but it comes out best with natural white sugar. 2.) Yes to almond milk, but no to coconut. The coconut won't combine with the rice when cooking. 3.) 15 minutes. But if you really want some good pudding, stir the rice for the 15 minutes while it is boiling. This will bring the flavor of the cinnamon/nutmeg to the rice, and you will be able to taste the difference. -
QuestionCan I use sweetened condensed milk?
FutureHowCommunity AnswerNo, regular milk is best in this recipe. Sweetened condensed milk would be much too sweet and thick.
Things You'll Need
- Saucepan
- Measuring spoons
- Measuring cups
- Cooking spoon
- Cooking mitts
References
- Adapted from a forgotten recipe source.
About This Article
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