Serves 4 1 (12 fluid ounce) can evaporated fat-free milk 1 egg, or equivalent in egg substitute 1/4 cup Splenda Granular 1 tsp. Vanilla extract 1 cup cooked rice Hot water 1/2 cup reduced-calorie whipped topping 1/2 tsp. Ground cinnamon
Preheat oven to 350 degrees. Spray 4 (12 ounce) custard cups with butter-flavored cooking spray. In a large bowl, combine evaporated milk, egg Splenda, and vanilla extract. Add rice. Mix gently to combine. Evenly spoon mixture into prepared custard cups. Place custard cups in a 9-by=9 inch cake pan. Carefully pour hot water into pan to almost the height of the cups. Bake for 30=35 minutes. Remove cups from cake pan and cool on a wire rack for at least 10 minutes. When serving, top each with 2 tablespoons whipped topping and sprinkle 1/8 tsp cinnamon over top of each.
Hints: 1. Usually 2/3 cup uncooked instant rice cooks to about 1 cup. 2. Good served warm or cold
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.