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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have only had rice pudding once and it is my mom's favorite. Adding fresh strawberries can only make this pudding better. Ingredients:
2 cups skim milk |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
1/8 teaspoon salt |
1/3 cup long-grain rice |
2 teaspoons margarine or 2 teaspoons butter |
1 teaspoon equal sugar substitute, or 3 or 4 pkts. equal, to taste |
2 1/2 cups strawberries, fresh and sliced |
skim milk (optional) |
Directions:
1. In a two quart saucepan bring to a boil the two cups of skim milk, ground nutmeg, ground allspice, and salt. Stir in the rice, cover, and cook over low heat for approximately 30 minutes or until most of the milk is absorbed. Stir occasionally while cooking.
2. Remove pan from, stir in margarine and Equal sugar substitute. Let cool, than cover and chill in the refrigerator. Just before serving, gently fold in strawberries and add additional milk if desired.
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