Best Low Carb Nearly Rice Pudding Recipes

LOW CARB NEARLY RICE PUDDING

Low Carb Nearly Rice Pudding image

Make and share this Low Carb Nearly Rice Pudding recipe from Food.com.

Provided by Mercy

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract
ground cinnamon

Steps:

Combine all ingredients together in a blender and blend until almost smooth.
Pour into six 6-ounce custard cups (ramikins) and sprinkle each with cinnamon.
Place the cups in a baking dish and pour hot water in the pan around the cups to reach 1 inch up sides of custard cups.
Bake at 350°F for 35 minutes.
Serve warm or chilled.

Nutrition Facts : Calories 190.8, Fat 14.9, SaturatedFat 8.2, Cholesterol 139.7, Sodium 175.2, Carbohydrate 6.7, Sugar 5, Protein 7.6

EASY, CREAMY LOW-FAT RICE PUDDING

Easy, Creamy Low-Fat Rice Pudding image

The use of short-grain sticky rice (also called glutinous rice for its texture) makes this dish creamy without the need for whole milk, cream, or butter. Cook the rice in a rice cooker, and it's even easier! You can find this variety of rice in almost any Asian market, many natural foods stores, and increasingly in the international section of mainstream supermarkets.

Provided by CHERYLAP

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups water
2 cups uncooked short-grain sticky rice
2 ½ cups skim milk, divided
⅓ cup white sugar, or more to taste
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
½ teaspoon vanilla extract
⅛ teaspoon lemon extract
½ teaspoon ground cinnamon
1 pinch ground nutmeg, or to taste

Steps:

Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 81.5 g, Cholesterol 33 mg, Fat 1.4 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 160.4 mg, Sugar 27.2 g

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