Spiced Rice Pudding

Makes 6 Servings


4 cups 1% low fat milk
1 cup water
¾ cup long grain white rice (NOT INSTANT)
1 cinnamon stick, broken into pieces
¼ teaspoon salt
½ cup raisins
Hot water
1 egg, beaten
12 teaspoons Pure Via sweetener
2 teaspoons (10 mL) vanilla extract
Ground cinnamon (optional)


Combine milk, 1 cup water, rice, cinnamon stick and salt in heavy medium saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to medium-low. Simmer, uncovered, 35 to 40 minutes or until rice is very tender and mixture is creamy, stirring frequently.

Meanwhile, place raisins in a bowl and cover with hot water. Let stand 15 minutes. Drain well; set aside.

Remove cinnamon stick; discard. Stir a small amount of hot pudding into egg. Return mixture to saucepan and cook on low heat 2 minutes, stirring constantly. Remove pan from heat. Stir in Pure Via sweetener, vanilla and raisins.

Divide mixture evenly between 6 small bowls; cool. Serve at room temperature or chilled, sprinkled with cinnamon, if desired.

Nutritional Information

Calories: 208
Protein: 9g
Carbohydrates: 38g
Fat: 2g
Cholesterol: 41mg
Sodium: 200mg


Recipe courtesy of PureVia.com.