June 14, 2006

Rice Pudding

2 Tablespoons lite Margarine
1-1/2 Cups Skim Milk
1/2 Cup Raisins
2 Tablespoons Flour
2 Teaspoons Vanilla Extract
1/4 Cup Splenda
1 Cup Raw Rice
1/4 Teaspoon Cinnamon
Dash of Allspice

In a medium sauce pan, melt Margarine, add flour to melted margarine, stirring constantly to make a roux. Gradually stir in 3/4 Cup of Milk, mix well, heat over medium heat until warm. Add Rice, Splenda, Allspice and Cinnamon. Reduce heat and simmer. Slowly add remaining milk during cooking until rice is tender. Add Vanilla and cook an additional 2 minutes on low heat. Pour into serving bowls and refrigerate. Serve chilled.