I found a recipe for low-fat rice pudding (which I've been craving for weeks), but I was wondering...

do you think it would be gross if I were to use a mix of brown/wild rice instead of white? should I just leave it alone and make it the way it's meant to be?

thanks!

Can you share the recipe

It should be fine with the brown/wild rice combination, I have a low GI book that offers the brown rice as an alternative, and I have had it made with an Asian black rice.

You may need to par boil the brown rice first, depending on the recipe, hence why i wanted you to post it

Not just to try it out

I've made it with brown rice and brown basmati. For me, low fat isn't really the issue- it tastes fine with 1% milk But how do you get around all the sugar?

Mel

I've not made ff rice pudding myself to can't comment on recipies but maybe you could get round the sugar with splenda? or a mixture of splenda and vanilla? Honey and vanilla? I'm trying to think of "natural" sweeteners that could be used in place of the processed sugars...

Mmmm rice pudding!

hey, sorry it took me so long to reply! The recipe's right below

As for the sweetener question a few of u mentioned...well, this one's already got that covered...they just use vanilla extract, but the splenda and honey ideas sound good, too! I guess it's just a matter of experimenting I'm going grocery shopping tomorrow, so I'll be sure to let u all know what works if I get a chance to make it!!

* Exported from MasterCook *

Rice Pudding W/raisins

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Low Cal
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart 1% low-fat milk
1/2 cup Uncooked long-grain rice
1/2 cup Raisins
1 large Egg
Whites from 2 large eggs
1/2 cup Granulated sugar
1 cup Evaporated skim milk
1 1/2 teaspoons Vanilla
Nutmeg

1. In large, heavy saucepan,combine milk, rice, and raisins; bring to a
boil over medium-
high heat. Reduce heat and boil gently, uncovered, 20 minutes, stirring
often, until rice is
almost tender. 2. Meanwhile, in medium bowl, whisk egg, egg whites, sugarand
evaporated milk until blended. 3. Gradually add rice mixture, stirring
constantly. Stir over
low heat about 3 minutes, or until mixture is slightly thickened.
Remove from heat and stir in vanilla. 4. Pour into a shallow 6-cup dish or
individual
dessert glasses.
Serve warm or cold, sprinkled with nutmeg.

Per 1/2 cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from fat,
30mg chol, 122mg
sod.

Source: Woman's Day Premier Series: Low-Fat Meals