On Sat 28 Feb 2009 09:25:34a, Dave Bell told us...

> 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?

Dave, the original recipe calls for the same amount of sugar as listed. I
usually skip the 2 tablespoons extra when I use Splenda. Splenda tastes
sweeter to me than sugar. Obviously, you can adjust the sugar to taste
without any change to the quality or texture of the pudding.

>> 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...

I hope your wife enjoys this. It's really my favorite.

--
Wayne Boatwright

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