Creamy Rice Pudding

Creamy Rice Pudding

This creamy rice pudding is made on top of the stove. By using fat-free milk and Equal the calories are less than half that of the traditional recipe. So enjoy and don't feel guilty!

49% calorie reduction from traditional recipe


  • 2 cups water
  • 1 cinnamon stick, broken into pieces
  • 1 cup converted rice
  • 4 cups fat-free milk
  • 1/4 teaspoon salt
  • 1 cup Equal Spoonful*
  • 3 egg yolks
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins
  • Ground cinnamon, if desired

* May substitute 24 packets Equal sweetener


  1. Heat water and cinnamon stick in large saucepan to boiling; stir in rice. Reduce heat and simmer, covered, until rice is tender and water is absorbed, 20 to 25 minutes. Discard cinnamon stick.
  2. Stir in milk and salt; heat to boiling. Reduce heat and simmer, covered, until mixture starts to thicken, 15 to 20 minutes, stirring frequently. (Milk will not be completely absorbed and pudding will thicken more as it cools.)
  3. Remove from heat and cool for 1 to 2 minutes; stir in Equal.
  4. Beat egg yolks, egg whites and vanilla in small bowl until well blended. Stir about 1/2 cup hot rice mixture into egg mixture; stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes.
  5. Stir in raisins.
  6. Spoon pudding into serving bowl; sprinkle with cinnamon, if desired.
  7. Serve warm or at room temperature.

Makes 6 (2/3 cup) servings

Nutrition information per serving: 244 calories; 11g protein; 43g carbohydrate; 14g sugars; 3g fat; 1g saturated fat; 109mg cholesterol; 200mg sodium; 1g fiber

Food exchanges: 1 milk, 2 starch, 1/2 fat

Recipe and photo credit: Equal Sweetener.