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
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