Ingredients:
3 cups Soy Milk, unflavored, or you can use Skim Milk
1/2 cup Splenda No Calorie Sweetener, Granulated
1/2 teaspoon ground cinnamon
1 cup uncooked long grain rice, white or brown
pinch of salt
1/2 cup golden raisins, or any other dried fruit
2 tablespoons Bacardi Rum
nutmeg
your choice of chopped or ground nuts (optional)
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Preparation:
Pour milk, splenda, cinnamon, and vanilla into a medium saucepan and bring to a boil.
Add rice and salt. Cover and cook over low heat for 30 minutes or until most of the milk is absorbed. Stir occasionally.
Remove saucepan from heat.
Drizzle rum over the raisins and place them in a small microwaveable bowl. Warm in a microwave briefly, about 1 minute, to plump the raisins.
Add the raisins to the rice pudding.
Spoon into dessert dishes and sprinkle with nutmeg and nuts. I use ground walnuts.
Serve warm or chilled.
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