4 (1/2 cup) servings 3 Better Balance Bites/WW Blue Points
Calories 126 Fat 2.1g Carbs 37.1g Protein 3.5g
Ingredients
· 1 1/2 cups almond milk
· 1/2 cup fat-free half & half ( I use Hood)
· 1/2 cup uncooked short-grain white rice, like arborio
· Pinch salt
· 1 large egg
· 1/4 cup sugar replacement
· 2 Tbsp of dried currants, optional
· 1 teaspoon vanilla extract
· 1/4 teaspoon cinnamon
Directions
1. In a medium saucepan, bring the milk, half & half, rice, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer, partially covered, until the rice is tender, 20-25 minutes. Stir often to prevent the rice from sticking to the pan.
2. In a small mixing bowl, whisk together egg and sugar replacement until well mixed. Add 8 tablespoons of the hot rice mixture (mostly any available liquid) to the egg mixture, one tablespoon at a time, whisking constantly to incorporate.
3. Add egg mixture into the rice in the saucepan and stir constantly to incorporate. Continue to cook on low, uncovered, 5 to 10 minutes, until thickened. It will thicken further as it cools.
4. Remove from heat and stir in the currants (if using), vanilla, and cinnamon. Serve warm or cold.
Notes:
· If you prefer your rice pudding thicker and denser, cook it to the higher ends of the above time. If you prefer it looser, cook it to the lower ends of those times.
· If you find it thickens up too much for your taste, add in a little more almond milk to thin it out.
· Currants are optional. You can change those up for raisins, chopped nuts, or dried berries, or leave them out entirely.
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