Rice Pudding

Ingredients

  • 2 1/2 cups skim milk
  • 1 cup converted rice
  • 3 Tablespoons dry sherry (optional)
  • 1/4 teaspoon ground nutmeg
  • 1/4 to 1/3 cup artificial sweetener
  • 2 cups light whipped topping
  • Freshly grated nutmeg
  • 20 pecan halves, toasted


Directions

  • Heat milk to boiling in small saucepan;
  • Stir in rice;
  • Reduce heat to low and simmer, covered, until rice is tender and milk absorbed;
  • Stir in sherry and ground nutmeg;
  • Cool to room temperature;
  • Stir sweetener into rice;
  • Stir in whipped topping and refrigerate;
  • Serve in small bowls;
  • Sprinkle with nutmeg and garnish with pecans.


Calories: 85 
Protein: 3 grams
Fat: 4 grams
Carbohydrates: 11 grams
Exchanges: 1/4 Milk, 1/2 Bread/Starch, 1/2 Fat

© Michelle Anderson 2005 - 2015