This is a old family recipe on make that I have adjusted to be sugar free as I am diabetic. It tastes amazing and is still a family favorite.
Serves 4-6.
Instructions
1. Put 4 cups of water in a medium saucepan and bring to boil. Add 2 cups of rice, turn heat down to medium and cover. Cook rice for until no water remains in saucepan.
2. Add 4 cups of milk in another saucepan, 16 packets of Splenda or 2/3 cup baking Splenda and cinnamon to your taste. I recommend at least 1 tsp, but if you love cinnamon add more!
Beat 2 eggs well and add 1 cup milk in a small bowl.
3. Add cooked rice to saucepan with milk, Splenda and cinnamon. If you want to add raisins, add them to the saucepan now.
Cook over medium heat for 15-20 minutes, stirring occasionally, until mixture has thickened. Once mixture has thickened, add the egg and milk mixture and stir consistently for 2 minutes.
Take pudding off heat and allow to stand for 10 minutes.
Can be served warm or cold. Serves 4-6.
Tags: , mixture thickened, Rice Pudding, Splenda cinnamon