Sugarless Rice Pudding Recipes

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SUGARLESS RICE PUDDING

"I can whip up a batch of this rice pudding in no time," relates Ruth Hannan of Harrisburg, Pennsylvania. "It has plenty of old-fashioned goodness without the sugar."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4



Sugarless Rice Pudding image

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.

2 cups cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/4 teaspoon vanilla extract
2 cups cold cooked rice

SUGAR FREE RICE PUDDING

A delicious blend that uses the natural sweetness of milk, and a little Splenda, to make a rich and elegant dessert.

Provided by HeidiRenee

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Sugar Free Rice Pudding image

Steps:

  • In a medium pot bring the rice, milk and butter to a low boil, stirring it as it heats through. Be careful at this stage - the milk can easily scald to the bottom of the pot. (10 minutes).
  • Reduce heat to low. Keep stirring as the mixture transitions to the lower temperature. ( 3 minutes).
  • Slowly sprinkle the non-fat dry milk powder into the mixture. (Dumping it all in will create lumps that will take more time to work out).
  • Stir in the vanilla.
  • Put the rice pudding into dessert bowls and let it cool in the fridge, before serving.
  • * Note that this dish can be eaten warm but is typically served cold.

Nutrition Facts : Calories 372.5, Fat 13.5, SaturatedFat 8.4, Cholesterol 47.7, Sodium 247.9, Carbohydrate 45.7, Fiber 0.5, Sugar 10.5, Protein 16.1

1 cup rice
5 cups milk
3 tablespoons butter
1 cup non-fat powdered milk
2/3 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract

SUGARLESS SWEDISH RICE PUDDING

This recipe was developed by my wife for a diabetic Norwegian friend and boy did he love it. It is from her Swedish Mor-Mor's (Grandmother) recipe.

Provided by SAM the Nuke -

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 8



Sugarless Swedish Rice Pudding image

Steps:

  • Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
  • In a 2 quart casserole dish, lightly beat egg whites and egg.
  • Add Splenda and beat.
  • Add the milk, vanilla and almond flavors and beat until well mixed.
  • Add the rice and stir until soupy.
  • Lighty sprinkle with cinnamon to top.
  • Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
  • Traditionally served with Lingonberries, cranberry relish can be substituted.

Nutrition Facts : Calories 94.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 24.1, Sodium 62.7, Carbohydrate 12.6, Fiber 0.1, Sugar 4.3, Protein 5.4

1 1/3 cups water
2/3 cup rice (uncooked, not instant)
2/3 cup Splenda granular, sugar substitute
1 egg
5 egg whites
4 cups 2% low-fat milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

EASIEST RICE PUDDING

The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7



Easiest Rice Pudding image

Steps:

  • In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
  • Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g

1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon coarse salt
4 3/4 cups whole milk, divided
1 1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving

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