Step 1 – Put rice, water, cinnamon, nutmeg and
vanilla in a medium sauce pan. Bring to a boil over medium high heat. Turn down the heat
to low. Stir. Cover tightly and simmer for 30 minutes. After 30 minutes remove pan from
heat, but do not remove cover. Let sit for one hour (or more).
Step 2 – Add raisins, Splenda and milk.
Set timer for 20 minutes. While stirring, bring back to a boil over medium high heat. As
soon as it starts to boil turn down to simmer. Simmer till the 20 minutes timer goes of.
Stirring frequently. Transfer the rice pudding to a serving dish, cover with plastic wrap
and let cool. |
