cup medium grain rice or long grain rice
Bring rice, water and salt to a boil over med-high heat.
Simmer covered until water has been absorbed (approximately 15 minutes). Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently - especially towards the end of cooking.
The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
Remove from heat and stir in vanilla. Turn into a bowl or cups. You can sprinkle cinnamon on the top if you like. You can also add raisins if desired.
COVER with plastic wrap directly on surface "IF"
you don't want a skin.
Per Serving: 231 Calories; 3g Fat (12.8% calories from fat); 2g Saturated Fat; 7g Protein; 43g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
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