Sugar-Free Brown Rice Pudding - cooking recipe

Ingredients

2 cups cooked brown rice
2 cups 1% low-fat milk
1/3 cup Splenda sugar substitute
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1 egg

Preparation

In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
Remove from heat, cover top with wax paper and place in the refrigerator to cool.