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Sugar Free Rice Pudding Dessert Recipe

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Mid-Winter Comfort Food Dream

Sugar Free Rice Pudding

As we all dream of the first signs of spring to awaken our hibernating body, bridging the gap on the road to comfort can be found in preparing this wonderful sugar free Vanilla Cream Rice Pudding recipe.

This pudding can be served warm or chilled. It is the perfect treat for individuals who are on a  Gastric Bypass Diet, are Diabetic or wish to reduce Refined Sugar in their diet.

Sugar Free Rice Pudding

 

These basic ingredients will soon transform the winter blues into sunny warm comfort.


Begin with the following ingredients:

 

1Cup uncooked Arborio Rice

4 Cups whole milk

½ Cup Sugar Blend Splenda

½ fresh squeezed orange juice

Zest of ½ orange

1 vanilla bean

Pinch of salt

2 eggs

 

In a medium saucepan combine milk, Splenda, fresh orange juice, orange zest, vanilla bean [ to impart the full vanilla flavor, split the bean and with the tip of a paring knife gently scrape the seeds of the bean into the pan ] and place bean in pan as well.

Bring mixture to a boil for 2 minutes.  Be sure not to scald the milk.

Add the rice and a pinch of salt.

Reduce the heat and cover to simmer 30 minutes. Be mindful not to overcook this mixture as this will change the texture of the pudding, becoming too heavy and sticky.

After 30 minutes remove from the heat. Add 2 beaten eggs by tempering them. [To temper eggs, gently beat in a separate bowl. Add 2 tablespoons of hot rice mixture to the eggs and blend well.]

Return tempered eggs to the warm pudding and blend well. By tempering the eggs this reduces the possibility of them scrambling.

Serve warm or chilled with a dusting of cinnamon and top with a few slivered orange rinds.

Eat and Enjoy,

Meggie

Sugar Free Rice Pudding

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2 Comments

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  1. Yummmmmmm!!! Can’t wait to have some of this wonderful Sugar free rice pudding. Are you kidding me?!

  2. I truly look forward to preparing and sharing this wonderful dessert. Thank you for visiting my site and as always in the words of Paula Dean, love and best dishes, y’all!! Meggie

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