Monday, September 11, 2006

Diabetic Rice Pudding

This is a lower everything (carbs, fat, cholesterol, sugars) plus a bit- of- fibre- and- a- bit- more- protein recipe. If you're not used to the brown rice texture and nuttiness, you might not like it, but if you've been eating brown rice for awhile, as a higher fibre alternative to white rice, give it a try.


1/4 cup short grain brown rice (I used "Lundberg Short Grain Brown Rice"- it was also gluten free)

2 Tbsp raisins**

1 cup skim milk

2 Tbsp Splenda artificial sweetener

1 tsp vanilla

1/2 cup homogenized milk*


Put rice, raisins and skim milk in the top of a double boiler (or in a thick bottomed pot). Bring to a boil, stirring constantly,  then cover and simmer slowly for about 2 hours, stirring once in a while, til rice is cooked and milk is almost completely absorbed.

Add Splenda, vanilla and homogenized milk. Cook for 1 hour more, or til rice pudding is thick, before milk is cooked away.

makes 2 servings:

Per serving:

200 calories, 2.75 g fat, 15 mg cholesterol, 38.5 g carbohydrate, 16 g sugars, 1.75 g fibre, 8.25 g protein.

*If you use 2 % milk instead of Homogenized, it won't be quite as creamy, but you'll lower the fat content considerably. **If you don't like raisins and leave them out, the sugars and carb numbers will be reduced as well.


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