Rice Pudding (Diabetic Friendly)

Texture – that’s what I love about rice pudding.  Something about the creaminess combined with the soft chew of the rice just… satisfies me!  This recipe nails the characteristic texture, it just trades the sugar for Splenda.  You can also use Stevia in this recipe, but I found that Splenda simply tastes better in this application.

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Rice Pudding (Diabetic Friendly)

Course Dessert

Cuisine Multicultural

Keyword custard, rice pudding, skim milk, Splenda

Prep Time 9 minutes

Cook Time 1 hour

Cool Time 10 minutes

Total Time 1 hour 19 minutes

Servings 6

Calories 147kcal

Ingredients

• 3/4 C BrownRice (130g)
• 1 1/2 C Water (378g)
• 1 1/2 C Milk, skim (392g)
• 1/3 C Splenda (9.6g)
• 1/4 tsp Salt (1.28g)
• 1/2 C Milk, skim (123g)
• 1 Egg [beaten] (48g)
• 1 tbs Butter (13.8g)
• 3/4 tsp Cinnamon (1.91g)
• 1/2 tsp Cardamom (1.2g)

Instructions

• Combine the rice and water in a pot and bring to a boil.
• Once a boil is reached, reduce the heat as low as it will go to maintain a slight simmer, and cover the pot until the rice absorbs all the liquid.  This takes about 31 minutes.
• Add the Splenda, salt, and 1 1/2 C of skim milk, and increase the heat to medium low.
• While stirring frequently,  cook the rice and milk mixture until it thickens (about 24 minutes).
• Add the egg to the remaining milk, and then slowly add that mixture to the pot while stirring constantly.
• Cook for an additional 3-4 minutes, until the rice thickens further but still has some moisture.  Essentially, at this stage you’re looking for a consistency that’s a bit soupier than rice pudding normally is, because the custard will set as it cools and reach normal rice pudding consistency.  Cooking it too far at this stage will result in a very dense rice pudding once it sets.
• Once the above consistency is reached, remove the pot from the heat and add the remaining ingredients, mixing thoroughly.  Serve the rice pudding warm or cold.

Notes

Source: MakeItHealthy, “Healthier Creamy Rice Pudding”.  Allrecipes, https://www.allrecipes.com/recipe/219442/healthier-creamy-rice-pudding/ (modified)

Nutrition

Serving: 0.5C | Calories: 147kcal | Carbohydrates: 23.03g | Protein: 5.71g | Fat: 3.38g | Saturated Fat: 1.619g | Polyunsaturated Fat: 0.459g | Monounsaturated Fat: 1.039g | Trans Fat: 0.081g | Cholesterol: 38mg | Sodium: 135mg | Potassium: 199mg | Fiber: 1g | Sugar: 6g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 0.55mg

This recipe can be boiled down to three elements – cooking the rice, establishing the consistency, and cooking the custard.  Some of you might have a tendency to fret when baking, expressing some fear that you’ll over or under cook the confection.  This is a recipe in which you don’t have to worry at all!  Once you finish step 2, the rice is cooked.  Steps 3 & 4 simply reduce the milky liquid to create a good texture, and all your stirring just prevents burning on the bottom of the pot.  Steps 5-7 are the important parts of cooking and setting your custard, but they’re only 4 minutes of work.  As long as you fight the urge at step 6 to cook the custard longer than 3-4 minutes, you’ll be totally fine!