Wayne Boatwright wrote:

> Each diabetic prcesses rice differently and some tolerate it reasonably
> well in limited quantities. I also substitute Spenda for the sugar in the
> pudding I make. I posted that recipe for Sharon.

Wayn, for we non-(yet!)-diabetics, was that a 1-for-1 substitution?

> Traditionally I have always used short-grain white rice for rice pudding as
> it makes it much creamier, but I may have to try the sticky rice to see how
> that turns out.

My wife loves a creamy rice pudding, but hasn't been able to get the
formula right to her taste. I'll try this, with short-grain...

Dave