This is a rice pudding that has Splenda in the place of sugar and almond milk in the place of dairy milk. It is an excellent side to a Thanksgiving dinner. It has an old fashioned feel to it, and it tastes remarkable.
Ingredients:
- 3 1/2 cup almond milk
- 1/2 cup uncooked long grain rice
- 1/3 cup Splenda
- 1/2 tsp salt
- 3/4 cup raisins
- 1 tsp vanilla extract
- ? pinch ground cinnamon for sprinkling
Steps:
- In saucepan, combine dairy free milk, rice, the Splenda and salt. Bring to a boil over medium heat, constantly stirring.
- Pour into 1 1/2 quart, well greased baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 12 minutes.
- After baking for 45 minutes, add raisins and vanilla. Sprinkle with cinnamon, if desired. Cover and bake again for 15 minutes.
Store in the refrigerator. May be served warm or chilled.
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January 3, 20140 found this helpful
I also sometimes use unprocessed honey or pure (real) maple syrup in place of splenda.
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