Directions:
- In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
- In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
- Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
- Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
- Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
- Remove from heat, cover top with wax paper and place in the refrigerator to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.72 Kcal (782 kJ) | ||
| Calories from fat | 29.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 47.02mg | 16% | |
| Sodium | 85.19mg | 4% | |
| Potassium | 243.88mg | 5% | |
| Total Carbs | 30.58g | 10% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 8.06g | 16% | |
| Iron | 0.2mg | 1% | |
| Calcium | 186.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 79.75 Kcal (334 kJ) | ||
| Calories from fat | 12.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 5% | |
|---|---|---|---|
| Cholesterol | 20.08mg | 16% | |
| Sodium | 36.38mg | 4% | |
| Potassium | 104.16mg | 5% | |
| Total Carbs | 13.06g | 10% | |
| Sugars | 2.73g | 26% | |
| Dietary Fiber | 0.88g | 8% | |
| Protein | 3.44g | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 79.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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