Coconut Rice Puddingdesserts, diabetic, rice 1 cup short grain rice 1/2 cup skim milk 1 sweetener = 6 tsp sugar 1 teaspoon vanilla 1 tablespoon shredded coconut; (unsweet) In a saucepan, combine cooked rice, skim milk, articial sweetener, vanilla and coconut. Bring to a boil; reduce heat and simmer, stirring occasionally, for five minutes or until most of moisture evaporates, rice kernels stick together and mixture is creamy. Makes 2 services 1 serving = 1/2 cup; 1 starchy choice; 1 milk choice; 22 g carbohydrate; 4 g protein; 1 g fat; 470 kilojoules; 113 calories; Jane Knox |
