Healthy Eats And Wellness Living Review | Healthy Eats Recipes Review

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1. 

   Tina M says:

   April 25, 2014 at 7:11 pm (UTC 0)

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   2 cups cooked white rice (can be left-over rice)
   2 cups 1 percent milk
   1 stick cinnamon
   1/2 cup egg substitute
   3/4 cup sugar substitute (recommended: Splenda)
   1 teaspoon ground cinnamon, plus additional for garnish
   1/2 cup raisins

   In a large saucepan, stir together rice and milk. Add cinnamon stick and bring to a low simmer over medium-low heat, whisking to keep from sticking. Add egg substitute and cook until just heated through (do not let eggs cook). Whisk in the sugar substitute and continue cooking over medium-low heat until mixture is thickened, about 10 minutes. Remove pan from the heat and remove the cinnamon stick. Add ground cinnamon and stir in raisins. Ladle rice pudding into 6 custard glasses or serving cups. Sprinkle the top with a pinch of ground cinnamon, if desired. Serve warm or refrigerate until chilled and serve cold.

   Nutrition Information
   Nutritional Analysis per serving Calories 146
   Fat 1 gram Saturated Fat 1 gram
   Carbohydrates 28 grams Fiber 1 gram

   My sister loves this stuff sooo much too! Its easy to make …………..enjoy 🙂

2. 

   FLO says:

   April 25, 2014 at 8:00 pm (UTC 0)

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   This is my mom’s recipe for Rice Pudding. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.”
   Serves four.

   PREP TIME 25 Min
   COOK TIME 20 Min
   READY IN 45 Min

   INGREDIENTS
   3/4 cup uncooked white rice
   2 cups milk, divided
   1/3 cup white sugar
   1/4 teaspoon salt
   1 egg, beaten
   2/3 cup golden raisins
   1 tablespoon butter
   1/2 teaspoon vanilla extract
   DIRECTIONS
   In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
   In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. 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. Serve warm.

   This recipe may also be made using Splenda(R) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories. Hope u like it it’s grrrrr8…….Flo

3. 

   BadAssGirlINWV says:

   April 25, 2014 at 8:15 pm (UTC 0)

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   My husband and i was just talking about rice pudding i was putting the rest of the sugar in the canister out of the bag and i was going to throw it away and i was looking at the recipes on it and it has a recipe for old fashioned rice pudding so here it is:
   Old Fashioned Rice Pudding
   4 1/2 cups milk
   3/4 cup uncooked long-grain rice (not converted)
   1 large egg
   1/2 cup Domino granulated sugar
   2 teaspoons vanilla
   1/2 teaspoon salt
   cinnamon

   Warm the milk in a medium-sized saucepan over medium-low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes.

   In a medium-sized bowl, whisk together the egg, sugar, vanilla, and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg.

   Pour the mixture into 6 custard cups and sprinkle with cinnamon. Refrigerate for 1 hour or until chilled. Makes 6 servings.

4. 

   nobadkids says:

   April 25, 2014 at 9:09 pm (UTC 0)

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   I haven’t thought about this in years! My mom used to make it for us using left over rice. Thanks for posting this question. I’m going to make some tomorrow!!!!

5. 

   CookingBlonde says:

   April 25, 2014 at 10:01 pm (UTC 0)

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   Here are a bunch of different flavors. The chocolate & Chocolate Peanut Butter look yummy. I saved them all LOL.

   http://www.riceland.com/consumers/recipes/recipe.asp?ID=366

   http://www.riceland.com/consumers/recipes/search.asp?name=rice+pudding&ingredient=&category=&x=14&y=8

6. 

   *Pinky* says:

   April 25, 2014 at 10:41 pm (UTC 0)

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   Arroz con Coco (Cuban Coconut Rice Pudding):

   This rice pudding comes from the author’s Cuban friend who uses starchy, short-grain Valencia-style rice to achieve a creaminess reminiscent of risotto. Valencia-style rice can be found at most supermarkets; you can also use a short-grain rice like Arborio or Japanese white rice.

   3 cups water
   1 cup short-grain rice (such as Arborio)
   4 whole cloves
   1 (2-inch) piece vanilla bean, split lengthwise
   1 (2-inch) cinnamon stick
   1 (14-ounce) can fat-free sweetened condensed milk
   1/2 cup evaporated fat-free milk
   1/2 cup light coconut milk
   1/2 cup golden raisins
   1 tablespoon chopped crystallized ginger
   1 teaspoon grated lemon rind
   Pinch of salt
   1/2 teaspoon ground cinnamon (optional)

   Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

   Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.

   Yield: 8 servings (serving size: 1/2 cup)

7. 

   Uncle John says:

   April 25, 2014 at 11:27 pm (UTC 0)

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   I’ll have to get back to you, with mine. But it’s the best and it matches your description of the pudding.