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Medical Forum / Diseases and Disorders / Diabetes / March 2006rice pudding - ouch
My standard rice pudding recipe is a killer with 1/2c sugar - no surprise, right? Tomorrow I'm going substitute Splenda for the sugar. The UofI food nutrient analyzer claims that without sugar the entire dish has only ~75g of carb, so 1/4 of the recipe should be manageable as a lunchtime dessert item. 1c cooked rice 2c milk 2 eggs dried blueberries or raisins Scald milk, add rice; beat eggs and temper, add to pan. Bring to a boil, reduce heat and simmer until thickened. Serve warm with cream (I know, I know), or cold with a sprinkle of cocoa powder or a grating of quality chocolate. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... It works well with riced, cooked cauliflower in place of the rice too. it really does. :-) -- Cheri Wooly wrote in message ... >My standard rice pudding recipe is a killer with 1/2c sugar - no >surprise, right? Tomorrow I'm going substitute Splenda for the sugar. [quoted text clipped - 17 lines] >This practice has cut my spam by more than 95%. >Of course, I did have to abandon a perfectly good email account... > It works well with riced, cooked cauliflower in place of the rice too. > it really does. :-) > -- No kidding! I must try that. I used to lurve rice pudding..... >My standard rice pudding recipe is a killer with 1/2c sugar - no >surprise, right? Tomorrow I'm going substitute Splenda for the sugar. [quoted text clipped - 11 lines] >(I know, I know), or cold with a sprinkle of cocoa powder or a grating >of quality chocolate. Let us know the 1hr PPs :-) Cheers, Alan, T2, Australia. d&e, metformin 2x500mg  SignatureEverything in Moderation - Except Laughter. Hmmm...a little too carby for me. Why not get some canned pumpkin and follow the recipe except use Splenda and either Hood's low carb dairy beverage or a low carb soy milk? You can make a good pumpkin custard in covered Corningware in the microwave--no crust. Pumpkin is another one of those low carb squashes. I can eat a large portion of this for dessert with no spike. I cook at 40% for over 30 plus minutes. > My standard rice pudding recipe is a killer with 1/2c sugar - no > surprise, right? Tomorrow I'm going substitute Splenda for the sugar. [quoted text clipped - 17 lines] > This practice has cut my spam by more than 95%. > Of course, I did have to abandon a perfectly good email account... > Hmmm...a little too carby for me. > Why not get some canned pumpkin and follow the recipe except use Splenda [quoted text clipped - 25 lines] >> This practice has cut my spam by more than 95%. >> Of course, I did have to abandon a perfectly good email account... Hello, All, Couldn't eat any actual rice version, but the cauliflower version would probably be good. I can't eat any poultry products for the most part, but it might work in this. Cream (like butter) isn't a bad thing in moderation either for me. I'd have to drive across town to find a store with a ricer though.... I pro'ly won't do it any time soon, but one to remember as a good alternative to more starchy things that I can't do anymore. I wonder if one could make chinese 'fried rice' out of riced cauliflower? Pete, are you out there? What do you think? That would make my day... regards, rudy bantista@thuntek.net T2, last A1c 5.9, current bg 130 one hour after finish red chile carne adovado burrito with a glass of cabernet but I didn't eat but 3 bites of the flour tortilla. |
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