Rice Pudding Smoothie For Two Food

DIABETIC RICE PUDDING FOR TWO

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.

MAPLE RICE PUDDING

Steps:

• Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

OLD FASHIONED CREAMY RICE PUDDING

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.

RICE PUDDING SMOOTHIE

Steps:

• Using a blender, mix the milk, cream cheese, vanilla and cinnamon and blend until smooth.
• Add the ice cubes and blend on high speed until slushy, about 15 seconds.
• Add the rice and pulse for 5 seconds.
• Sprinkle with nutmeg.
• Garnish with the cinnamon stick.