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
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