Rice Pudding

1 1/2 Cups Cooked Minute Rice
1 (12 oz.) Can Fat Free Evaporated Milk
1/2 Cup Skim Milk
1/2 Cup Splenda Granular
1/4 teaspoon Salt
1/4 Cup Egg Substitute
1 Tablespoon Fat Free Margarine
1 teaspoon Vanilla Extract
Cinnamon to taste

In a medium saucepan, combine the evaporated milk, rice, Splenda and salt. Cook over medium heat until thick and creamy (about 10-15 minutes). Stir in the skim milk and egg substitute. Cook for 2 minutes more stirring constantly. Remove from heat; stir in margarine and vanilla. Serve warm or cold. Top each serving with desired amount of cinnamon. Note: The pudding will thicken as it cools. If it gets too thick, just add a little bit of skim milk to thin it out.

Serves: 8 (1/2 Cup Each)
Per Serving: 120 Calories; trace Fat (0.6% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 155mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk. WWP: 2  (www.AimeesAdventures.com)