Thursday, May 19, 2011

Crockpot Rice Pudding (Low Cal and Sugar)

1/2 gallon milk

1 C. regular rice (not instant)

1 C. Splenda OR Sugar

3 eggs

1 Tbs. Vanilla

1 can evaporated milk

Pam cooking spray

Raisins (optional)

Cinnamon (optional)

Spray crock-pot with Pam.

Pour milk and rice into pot, cover and cook on high for 2 hours (if using the crock-pot, it will cook up much sooner than 2 hours on high). Cook until soft and stir often. Mix sugar or the Splenda, eggs and evaporated milk & vanilla with whisk. Pour into crock-pot. Cook 45 minutes or so, once again stirring occasionally. I add raisins and cinnamon just before it is finished cooking.

This makes enough for 4 good servings


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.