Serves: 6
Total Calories: 594
1. In saucepan, bring rice and heavy cream to boil, then lower heat and cook approximately 40 minutes or until rice is tender.
2. Beat egg white until stiff, then beat in 1/4 cup splenda, 1 tablespoon at a time, until egg white forms stiff peaks.
3. In small bowl, beat egg yolk with the remaining sugar until light in color and very thick. Beat in half-and-half. Fold egg white into yolk mixture. Add to rice and cook over moderate heat, stirring for 5 to 7 minutes add vanilla. Put in bowls and sprinkle cinnamon on top. Serve either warm or cold.
This Mediterranean Rice Pudding recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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