Splenda Rice Pudding - cooking recipe

Ingredients

50 g pudding rice
2 tablespoons Splenda sugar substitute
25 g nonfat dry milk powder
600 ml 1% low-fat milk
1 teaspoon ground nutmeg

Preparation

Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!).
In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir.
Sprinkle 1/2 teaspoonsful of nutmeg over the top.
Bake for 45 minutes in the middle of the oven.
Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven.
Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.