Rice Pudding-Splenda

1/2 cup egg substitute
2 cups nonfat milk
1/2 cups splenda
1/2 cup raisins
1-1/2 cups cooked white rice
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Preheat oven to 325*F. In a large bowl, combine egg substitute, milk, splenda, raisins. cooked rice, vanilla and salt. Mix well. Blend cinnamon and nutmeg in small bowl.

Pour rice mixture into 9X9-in. glass baking dish. Bake 25 minutes. Remove from oven. Sprinkle top with cinnamon, nutmeg mixture; return to oven and bake 40 minutes.

This is a really a good comfort food especially on a cold winters night, but we like any time of the year.

It is nice of you to try and put recipes for diabetics on here, but if I ate any of your recipes, my blood sugar would go through the roof. It is not the sugar we eat, it is the carbs. You say your husband is diabetic, I hope he has good medical people that he sees alot. Rice is probably the worst thing we could eat. Splenda is a good product we use, but you need to check into the carbs you are using.

I figured out the Carbs in the rice Pudding Recipe. If you can get 6 serving out of it, your carbs per serving would be about 26.5g If you can stretch it to 8 it would equal about 19g. A little bit is better than nothing at all.

It would also be helpful to post the carb count for recipes posted under the Diabetic heading. This may take a bit of work, but it would be very informative for those of us counting carbs.

Cook Time: 25 minutes
2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. powdered cinnamon
Place rice in pot, add all ingredients, stir to mix. Cook, and simmer for 15-20min or until thick. Take off heat and let stand for another 15-20min. Enjoy!!!

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2 egg whites
1 egg
2 cups cooked white rice
1/2 cup sugar
1/2 cup raisins
2 cups skim milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Heat oven to 325 degrees. Beat eggs and egg whites in an ungreased 1.5-quart casserole. Stir in remaining ingredients and bake uncovered for 50-60 minutes, stirring after 30 minutes. Pudding is done when an inserted knife comes out clean. Serve warm or cold; refrigerate after cooling 20 minutes.
Microwave directions: prepare as directed, using a microwave safe casserole and decrease skim milk to 1-1/2 cups instead of 2 cups. Elevate casserole on an inverted microwave safe pie plate. Cook for 8-10 minutes, stirring every 3 minutes, or until pudding is creamy. Let stand uncovered for 10 minutes, pudding will continue to cook.
Makes 8 Servings Serving Size: 4-6 ounces Nutrients per serving: Calories: 174 – Total fat: 1 gram – Saturated fat: trace – Cholesterol: 24 mg – Sodium: 54 mg Carbohydrate: 37 grams – Protein: 5 grams – Dietary fiber: 1 gram

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Oh I love it too!!! I hope you like these:


1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.

Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.

In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).

Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.

Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.

Note: A CrockPot Bread N’ Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.

A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.


1 cup uncooked Jasmine Rice
1/2 cup sugar
1/2 tsp. salt
5 cups milk
3 whole almonds
1 tsp. almond extract (or vanilla)
ground cinnamon for garnish

Combine rice, sugar, salt, and milk in the top of a double boiler. Cover. Add almonds.
Set burner temperature so water in the bottom of double boiler is simmering.

Cook 2 hours or until thickened, stirring often.

Stir in almond (or vanilla) extract. Remove whole almonds.

Sprinkle each bowl with cinnamon before serving. Serve with whipped cream flavored with amaretto.

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