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