Sugarless Swedish Rice Pudding

1. 1

   Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.

2. 2

   In a 2 quart casserole dish, lightly beat egg whites and egg.

3. 3

   Add Splenda and beat.

4. 4

   Add the milk, vanilla and almond flavors and beat until well mixed.

5. 5

   Add the rice and stir until soupy.

6. 6

   Lighty sprinkle with cinnamon to top.

7. 7

   Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.

8. 8

   Traditionally served with Lingonberries, cranberry relish can be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.