Rice Pudding

Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Makes: 6 servings

Cooking the rice very slowly in lots of milk makes this pudding especially creamy.

Ingredients:

• 4 cups milk
• 2 tbsps Fibresure
• 1/2 cup regular long-grain rice
• 1/2 cup sugar
• 1/4 tsp salt
• 1 large egg
• 1 tsp vanilla extract

Directions:

In heavy 4L saucepan, combine milk, Fibresure, rice, sugar, and salt; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, until rice is very tender, about 1 hour.

In small bowl, lightly beat egg; stir in 1/2 cup hot rice mixture. Slowly pour egg mixture back into rice mixture, stirring rapidly to prevent curdling. Cook, stirring constantly, until rice mixture has thickened, about 5 minutes (do not boil, or mixture will curdle). Remove from heat; stir in vanilla. Serve warm, or spoon into medium bowl and refrigerate until well chilled, about 3 hours.

Per serving:

About 234 calories (23 percent calories from fat), 7g protein, 37g carbohydrate, 6g total fat (4g saturated), 58mg cholesterol, 187mg sodium, 3g fibre.