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Gingered Rice Pudding
Bring water and rice to a boil in a small saucepan. Cover and reduce heat to low. Cook for about 30 minutes. Add 1 cup milk and continue cooking for 15 minutes, or until milk is absorbed. Turn off heat. Add final 1/2 cup milk. Stir in Splenda and ginger. Let sit for about 15 minutes. Rice will continue to absorb milk, but there should be some liquid. Add more milk if necessary. Serve warm with a dollop of gingered whipped cream or refrigerate and serve cold. Garnish with thin orange slices, if you like.
Each serving contains about 156 calories, 4.5 g protein, 1.5 g fat, 3 mg cholesterol, 31 g carbohydrates, 1 g fiber, and 31 mg sodium.