Dessert

Crockpot Rice Pudding (Splenda) is for Dessert.

Crockpot Rice Pudding (Splenda) takes several minutes to prepare.

Crockpot Rice Pudding (Splenda) takes several minutes to cook.

Crockpot Rice Pudding (Splenda) makes 14 servings.

The ingredients for Crockpot Rice Pudding (Splenda) are:

8 cups skim milk
1 cup long grain white rice
24 packets Splenda

then:
1/4 cup half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt

Here is how you make Crockpot Rice Pudding (Splenda):

In a 4 quart crockpot, spray the stoneware insert with cooking spray, then combine the milk, rice, and Splenda. Stir well and cook on low for 4-6 hours, or high for about 4. When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the crockpot. Then pour everything back into the crockpot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.Cover and cook on high for 1 hour. Stir well, then take the lid off of the crockpot and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.Serving Size: 14Number of Servings: 14Recipe submitted by SparkPeople user JECKIE.

The nutritional information for Crockpot Rice Pudding (Splenda) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 88.6

• Total Fat: 1.9 g
• Cholesterol: 45.2 mg
• Sodium: 134.8 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 0.1 g
• Protein: 6.7 g