October 05, 2005

Rice Pudding

2 cups cooked white rice (can be left-over rice)

2 cups 1% milk

1 Cinnamon Stick

1/2 Cup egg substitute

3/4 cup Splenda

1/2 cup raisins

1 Teaspoon ground cinnamon, plus additional for garnish

In large saucepan, stir together rice and milk. Add cinnamon stick and bring to a low simmer over medium heat. Whisking to keep from sticking. Add egg substitute and cook just till heated though. Whisk in Sugar substitute and continue cooking until mixture thickens. Remove from heat and remove cinnamon stick. Stir ground cinnamon stick. Stir ground cinnamon and raisins into mixture. Ladle rice pudding into 6 custard dishes. Sprinkle tops with pinch of cinnamon. Serve warm or refrigerate until chilled and serve cold.