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

"biig" > wrote in message
...
> 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
replying to my own post...go figure...this one showed up...........Sharon

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

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

biig wrote:
> 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
>
>
Of course, some might steer you toward a rice-like pudding made
with (IIRC) cottage cheese.

--
Jean B.

"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

"Jean B." > wrote in message
...
> biig wrote:
>> 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
> Of course, some might steer you toward a rice-like pudding made with
> (IIRC) cottage cheese.
>
> --
> Jean B.

That's not what I'm looking for Jean...I had rice pudding in our local
coffee shop the other day and it wasn't overly sweet. The owner told me she
made it with rice labeled "sticky rice" in our local store. I got some
today and would like to duplicate it. I didn't have the nerve to ask her
for the recipe since we eat there almost every week.....lol...
thanks....Sharon

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.

biig wrote:
> "Jean B." > wrote in message
> ...
>> biig wrote:
>>> 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
>> Of course, some might steer you toward a rice-like pudding made with
>> (IIRC) cottage cheese.
>>
>> --
>> Jean B.
>
> That's not what I'm looking for Jean...I had rice pudding in our local
> coffee shop the other day and it wasn't overly sweet. The owner told me she
> made it with rice labeled "sticky rice" in our local store. I got some
> today and would like to duplicate it. I didn't have the nerve to ask her
> for the recipe since we eat there almost every week.....lol...
> thanks....Sharon
>
>
I'm sure it isn't what you were looking for, but diabetic rice
pudding doesn't compute for me.

--
Jean B.

"Jean B." > wrote in message
...
> biig wrote:
>> "Jean B." > wrote in message
>> ...
>>> biig wrote:
>>>> 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
>>> Of course, some might steer you toward a rice-like pudding made with
>>> (IIRC) cottage cheese.
>>>
>>> --
>>> Jean B.
>>
>> That's not what I'm looking for Jean...I had rice pudding in our local
>> coffee shop the other day and it wasn't overly sweet. The owner told me
>> she made it with rice labeled "sticky rice" in our local store. I got
>> some today and would like to duplicate it. I didn't have the nerve to
>> ask her for the recipe since we eat there almost every week.....lol...
>> thanks....Sharon
> I'm sure it isn't what you were looking for, but diabetic rice pudding
> doesn't compute for me.
>
> --
> Jean B.
I didn't think I would tolerate it either, but was tempted when it was
served to my table mates last week. The owner said she didn't put much
sugar in it and told me about the sticky rice. The serving was small, not
too sweet and I tolerated it well. I had a cheese omelet and one piece of
whole wheat toast previously, so that may be why. It was delicious and I
know what's for lunch next week..lol....Thanks for the imput Jean.....Sharon

biig wrote:
> "Jean B." > wrote in message
> ...
>> biig wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> biig wrote:
>>>>> 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
>>>> Of course, some might steer you toward a rice-like pudding made with
>>>> (IIRC) cottage cheese.
>>>>
>>>> --
>>>> Jean B.
>>> That's not what I'm looking for Jean...I had rice pudding in our local
>>> coffee shop the other day and it wasn't overly sweet. The owner told me
>>> she made it with rice labeled "sticky rice" in our local store. I got
>>> some today and would like to duplicate it. I didn't have the nerve to
>>> ask her for the recipe since we eat there almost every week.....lol...
>>> thanks....Sharon
>> I'm sure it isn't what you were looking for, but diabetic rice pudding
>> doesn't compute for me.
>>
>> --
>> Jean B.
> I didn't think I would tolerate it either, but was tempted when it was
> served to my table mates last week. The owner said she didn't put much
> sugar in it and told me about the sticky rice. The serving was small, not
> too sweet and I tolerated it well. I had a cheese omelet and one piece of
> whole wheat toast previously, so that may be why. It was delicious and I
> know what's for lunch next week..lol....Thanks for the imput Jean.....Sharon
>
>
Good luck with that, Sharon.

--
Jean B.

On Sat 28 Feb 2009 06:33:49a, Jean B. told us...

> biig wrote:
>> "Jean B." > wrote in message
>> ...
>>> biig wrote:
>>>> 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
>>> Of course, some might steer you toward a rice-like pudding made with
>>> (IIRC) cottage cheese.
>>>
>>> --
>>> Jean B.
>>
>> That's not what I'm looking for Jean...I had rice pudding in our
>> local
>> coffee shop the other day and it wasn't overly sweet. The owner told
>> me she made it with rice labeled "sticky rice" in our local store. I
>> got some today and would like to duplicate it. I didn't have the nerve
>> to ask her for the recipe since we eat there almost every
>> week.....lol... thanks....Sharon
>>
>>
> I'm sure it isn't what you were looking for, but diabetic rice
> pudding doesn't compute for me.
>

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.

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.

--
Wayne Boatwright

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

"Wayne Boatwright" > wrote in message
5.250...
> On Sat 28 Feb 2009 06:33:49a, Jean B. told us...
>
>> biig wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> biig wrote:
>>>>> 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
>>>> Of course, some might steer you toward a rice-like pudding made with
>>>> (IIRC) cottage cheese.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> That's not what I'm looking for Jean...I had rice pudding in our
>>> local
>>> coffee shop the other day and it wasn't overly sweet. The owner told
>>> me she made it with rice labeled "sticky rice" in our local store. I
>>> got some today and would like to duplicate it. I didn't have the nerve
>>> to ask her for the recipe since we eat there almost every
>>> week.....lol... thanks....Sharon
>>>
>>>
>> I'm sure it isn't what you were looking for, but diabetic rice
>> pudding doesn't compute for me.
>>
>
> 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.
>
> 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.
>
> --
> Wayne Boatwright
>
Thanks Wayne...the sticky rice is a medium grain....ingredients
(INGREDIENTS!!??) say rice and corn syrup....?? What's with that? I
didn't look closely at the pkg when I bought it...same length as arborio,
but not as fat. ...........Sharon

biig wrote:

> That's not what I'm looking for Jean...I had rice pudding in our local
> coffee shop the other day and it wasn't overly sweet. The owner told me she
> made it with rice labeled "sticky rice" in our local store.

The rice used can make a big difference. "Sticky rice" is probably a
short grain, and targeted for risotto or sushi rice.

> I got some
> today and would like to duplicate it. I didn't have the nerve to ask her
> for the recipe since we eat there almost every week.....lol...

Hey, all the more justification to ask, IMO!

Dave

> thanks....Sharon
>
>

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

On Sat, 28 Feb 2009 08:25:34 -0800, Dave Bell
> wrote:

>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?

For my tastebuds, I use 1/3 cup of Splenda to replace 1 cup of sugar.
YMMV.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat 28 Feb 2009 08:28:05a, biig told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Sat 28 Feb 2009 06:33:49a, Jean B. told us...
>>
>>> biig wrote:
>>>> "Jean B." > wrote in message
>>>> ...
>>>>> biig wrote:
>>>>>> 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
>>>>> Of course, some might steer you toward a rice-like pudding made with
>>>>> (IIRC) cottage cheese.
>>>>>
>>>>> --
>>>>> Jean B.
>>>>
>>>> That's not what I'm looking for Jean...I had rice pudding in our
>>>> local
>>>> coffee shop the other day and it wasn't overly sweet. The owner told
>>>> me she made it with rice labeled "sticky rice" in our local store. I
>>>> got some today and would like to duplicate it. I didn't have the
>>>> nerve to ask her for the recipe since we eat there almost every
>>>> week.....lol... thanks....Sharon
>>>>
>>>>
>>> I'm sure it isn't what you were looking for, but diabetic rice
>>> pudding doesn't compute for me.
>>>
>>
>> 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.
>>
>> 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.
>>
>> --
>> Wayne Boatwright
>>
> Thanks Wayne...the sticky rice is a medium grain....ingredients
> (INGREDIENTS!!??) say rice and corn syrup....?? What's with that? I
> didn't look closely at the pkg when I bought it...same length as
> arborio, but not as fat. ...........Sharon

According to the USDA:

Glutinous (sticky) white rice contains 36.7 grams of carbohydrates per cup
of which 0.09 grams are from sugar. .
Short-grain white rice contains 53.44 grams of carbohydrates per cup.
There is no sugar content listed for the short-grain white rice.

I don't hae any sticky rice here, so can't comment on it containing corn
syrup, though it does strike me as a surprise.

Having said that, since the overall carb content is significantly lower in
sticky rice, it might be a better choice.


--
Wayne Boatwright

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

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.

On Sat 28 Feb 2009 09:32:05a, Damsel in dis Dress told us...

> On Sat, 28 Feb 2009 08:25:34 -0800, Dave Bell
> > wrote:
>
>>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?
>
> For my tastebuds, I use 1/3 cup of Splenda to replace 1 cup of sugar.
> YMMV.
>
> Carol
>

Yes, Splenda tastes sweeter to me than granulated sugar.

--
Wayne Boatwright

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

"Wayne Boatwright" > wrote in message
5.247...
> On Sat 28 Feb 2009 08:28:05a, biig told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Sat 28 Feb 2009 06:33:49a, Jean B. told us...
>>>
>>>> biig wrote:
>>>>> "Jean B." > wrote in message
>>>>> ...
>>>>>> biig wrote:
>>>>>>> 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
>>>>>> Of course, some might steer you toward a rice-like pudding made with
>>>>>> (IIRC) cottage cheese.
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>>
>>>>> That's not what I'm looking for Jean...I had rice pudding in our
>>>>> local
>>>>> coffee shop the other day and it wasn't overly sweet. The owner told
>>>>> me she made it with rice labeled "sticky rice" in our local store. I
>>>>> got some today and would like to duplicate it. I didn't have the
>>>>> nerve to ask her for the recipe since we eat there almost every
>>>>> week.....lol... thanks....Sharon
>>>>>
>>>>>
>>>> I'm sure it isn't what you were looking for, but diabetic rice
>>>> pudding doesn't compute for me.
>>>>
>>>
>>> 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.
>>>
>>> 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.
>>>
>>> --
>>> Wayne Boatwright
>>>
>> Thanks Wayne...the sticky rice is a medium grain....ingredients
>> (INGREDIENTS!!??) say rice and corn syrup....?? What's with that? I
>> didn't look closely at the pkg when I bought it...same length as
>> arborio, but not as fat. ...........Sharon
>
> According to the USDA:
>
> Glutinous (sticky) white rice contains 36.7 grams of carbohydrates per cup
> of which 0.09 grams are from sugar. .
> Short-grain white rice contains 53.44 grams of carbohydrates per cup.
> There is no sugar content listed for the short-grain white rice.
>
> I don't hae any sticky rice here, so can't comment on it containing corn
> syrup, though it does strike me as a surprise.
>
> Having said that, since the overall carb content is significantly lower in
> sticky rice, it might be a better choice.
>
>
> --
> Wayne Boatwright
>
Thanks Wayne...that may be why I tolerated it so well...good news for
me....<G> Now I'll make it for myself........Sharon

On Sat 28 Feb 2009 10:40:12a, biig told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Sat 28 Feb 2009 08:28:05a, biig told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.250...
>>>> On Sat 28 Feb 2009 06:33:49a, Jean B. told us...
>>>>
>>>>> biig wrote:
>>>>>> "Jean B." > wrote in message
>>>>>> ...
>>>>>>> biig wrote:
>>>>>>>> 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
>>>>>>> Of course, some might steer you toward a rice-like pudding made
>>>>>>> with (IIRC) cottage cheese.
>>>>>>>
>>>>>>> --
>>>>>>> Jean B.
>>>>>>
>>>>>> That's not what I'm looking for Jean...I had rice pudding in our
>>>>>> local
>>>>>> coffee shop the other day and it wasn't overly sweet. The owner
>>>>>> told me she made it with rice labeled "sticky rice" in our local
>>>>>> store. I got some today and would like to duplicate it. I didn't
>>>>>> have the nerve to ask her for the recipe since we eat there almost
>>>>>> every week.....lol... thanks....Sharon
>>>>>>
>>>>>>
>>>>> I'm sure it isn't what you were looking for, but diabetic rice
>>>>> pudding doesn't compute for me.
>>>>>
>>>>
>>>> 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.
>>>>
>>>> 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.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>> Thanks Wayne...the sticky rice is a medium grain....ingredients
>>> (INGREDIENTS!!??) say rice and corn syrup....?? What's with that?
>>> I didn't look closely at the pkg when I bought it...same length as
>>> arborio, but not as fat. ...........Sharon
>>
>> According to the USDA:
>>
>> Glutinous (sticky) white rice contains 36.7 grams of carbohydrates per
>> cup of which 0.09 grams are from sugar. .
>> Short-grain white rice contains 53.44 grams of carbohydrates per cup.
>> There is no sugar content listed for the short-grain white rice.
>>
>> I don't hae any sticky rice here, so can't comment on it containing
>> corn syrup, though it does strike me as a surprise.
>>
>> Having said that, since the overall carb content is significantly lower
>> in sticky rice, it might be a better choice.
>>
>>
>> --
>> Wayne Boatwright
>>
> Thanks Wayne...that may be why I tolerated it so well...good news for
> me....<G> Now I'll make it for myself........Sharon

You're welcome. Please let me know how it turns out for you.

--
Wayne Boatwright

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

Wayne Boatwright wrote:
> 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.

Thanks, Wayne! 3/2 cup sounded way too much...
We like it not too sweet, too.

Dave

On Sat 28 Feb 2009 06:03:14p, Dave Bell told us...

> Wayne Boatwright wrote:
>> 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.
>
> Thanks, Wayne! 3/2 cup sounded way too much...
> We like it not too sweet, too.
>
> Dave
>

Just sweeten to taste and enjoy, Dave!

--
Wayne Boatwright

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