Creamy Rice Pudding

I adore rice pudding, and I wasn't prepared to give it up just because I wanted to eat low fat. The answer was straightforward enough: substitute whole milk and cream with fat-free milk and evaporated fat-free milk. Add your own flavor, such as cinnamon, nutmeg or ginger, if vanilla isn't enough, and stir in some of your favorite dried fruit. Enjoy your rice pudding warm (as I do) or chilled.

Cook Time: 25 minutes

Ingredients:

• 1 cup uncooked long-grain rice
• 1 12 ounce can evaporated fat-free milk
• 1 1/2 cups fat-free milk
• 1 tsp vanilla extract
• 1/4 cup brown sugar

Preparation:

Heat rice, milk, vanilla and sugar in a small saucepan on medium heat, gradually bringing to a simmerl, stirring frequently. Reduce heat to low and cook for 20 minutes, stirring frequently until rice is tender and the pudding is thick and creamy. Serve warm or chilled. Stir in extra milk before serving if desired.

Serves 6

Per Serving: Calories 209, Calories from Fat 4, Total Fat 0.4g (sat 0.3g), Cholesterol 3mg, Sodium 100mg, Carbohydrate 42.8g, Fiber 0.4g, Protein 8.4g

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