Diabetic Rice Pudding Mix Recipes

Steps:

• Stir all ingredients together in a medium sized saucepan.
• Heat the mixture until hot but not boiling.
• Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
• Don't cook until dry because it will thicken a bit more when cooled.
• Divide between two ramekins. Serve warm.
• Makes two 1/2 cup servings.

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.

Steps:

• 1. Combine water and rice in saucepan. Bring to a boil. Reduce heat to simmer. Cover and cook until rice is tender, about 25 minutes. Add milk.
• 2. Combine Splenda and cornstarch. Slowly stir in rice mixture. Bring to boil. Boil gently to thicken, about 2 minutes.
• 3. Remove from heat. Add flavoring. Sprinkle with cinnamon or nutmeg, if you'd like. Makes 4 (1/2 cup) servings.

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Steps:

• 1. Combine "mix" ingredients in a jar. Attach instructions for preparation: In a saucepan combine mix, milk, and water. Whisk over medium-high heat, bringing to a boil. Remove from heat.

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.