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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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This comes from the back of a carton of Splenda granulated. I can't see this anywhere else on Zaar. It can be eaten hot or cold. Ingredients:
50 g pudding rice |
2 tablespoons splenda sugar substitute |
25 g nonfat dry milk powder |
600 ml 1% low-fat milk |
1 teaspoon ground nutmeg |
Directions:
1. Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!).
2. In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir.
3. Sprinkle 1/2 teaspoonsful of nutmeg over the top.
4. Bake for 45 minutes in the middle of the oven.
5. Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven.
6. Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.
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