On Fri 27 Feb 2009 04:22:10p, biig told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Fri 27 Feb 2009 03:11:13p, biig told us...
>>
>>> My apologies to you if you have answered any of my posts about
>>> diabetic
>>> recipe for rice pudding. None of them have shown up on my server, so
>>> I can't tell if you saw them or answered them. I've googled some
>>> recipes, but was looking for a tried and true....thanks.......Sharon
>>>
>>>
>>
>> Sharon, I never did see our requests. This is the first one I've seen.
>> Let
>> me dig out my actual recipe and I will post it for you. The one I make
>> is really quite good.
>>
>> --
>> Wayne Boatwright
>>
> Thanks Wayne. I figured if anyone had a good recipe, it would be
> you.
> I don't know what happened to my posts....Sharon
>
>

Sorry for the delay, but we gone most of the day...

"The Best Rice Pudding"

1 cup water
1/2 cup short-grain white rice
1/2 teaspoon salt
2 cups whole milk
1/2 cup golden raisins (optional)
1 cup heavy cream
2 teaspoons vanilla
1/2 cup plus 2 tablespoons Splenda® (or to taste)
2 eggs
1/4 teaspoon nutmeg or cinnamon
Optional: additional heavy cream

Preheat the oven to 350°F. Butter an 8-inch square baking dish.

Bring the water to a boil in a 2-quart saucepan. Add the rice and salt.
Cover and cook over low heat for 10 minutes. Add the milk and the raisins,
cover, and cook over low heat for 10 to 15 minutes more, or until the rice
is tender.

In a small bowl, blend the cream, vanilla, sugar, and eggs. Add to the
rice. Pour into the baking dish, and sprinkle with the nutmeg or cinnamon.
Place in a slightly larger ovenproof dish. Add 1 inch of boiling water to
the larger dish and place in the oven. Bake for 30 to 45 minutes, or until
set. Serve warm or at room temperature with heavy cream if desired.

Note: Short grain rice is starchier than long-grain rice, and it makes a
creamier pudding. I have never tried using "sticky rice" with this recipe,
but it's worth a try.

I also mix the spice into the pudding mixture, and then sprinkle a tiny
amount on top.

Enjoy!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.