Splenda Rice Pudding Recipes

Steps:

• Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!).
• In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir.
• Sprinkle 1/2 teaspoonsful of nutmeg over the top.
• Bake for 45 minutes in the middle of the oven.
• Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven.
• Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.

Steps:

• In a large saucepan, over medium heat, stir together milk and cornstarch; continue stirring until mixture thickens and begins to boil (don't stop stirring for too long or cornstarch will cake on bottom of pot).
• Remove from heat.
• Stir 2 large spoonfuls into egg and stir to temper egg; add egg to milk mixture, return to heat and stir until egg is cooked through, about 3 minutes.
• Turn off heat and stir in butter and vanilla.
• Stir in Splenda; use more to taste.
• Chill until serving.

Steps:

• Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
• Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
• Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
• Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
• Add Vanilla and Cinnamon.
• Serve warm or chilled.
• Good with a dallop of lite cool whip!