Low Fat Rice Pudding

1. 1

   Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.

2. 2

   Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.

3. 3

   Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.

4. 4

   Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.

5. 5

   Add Vanilla and Cinnamon.

6. 6

   Serve warm or chilled.

7. 7

   Good with a dallop of lite cool whip!

No additional tips available.