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Rice Pudding with Mango Sauce

Creamy rice pudding is topped with a sweet mango syrup and toasted slivered almonds.

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  • Serves: 8
  • Prep Time: 1 Hour
  • Total Time: 1 Hour

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1/2 cup rice pudding, 1 tablespoon sauce, 1 tablespoon sugared almonds

Amount Per Serving
 
Calories:
380 
Calories from Fat:
35 
Total Fat:
4g 
Saturated Fat:
0.5g 
Cholesterol:
< 5mg 
Sodium:
200mg 
Total Carbs:
69g 
Dietary Fiber:
3g 
Sugars:
26g 
Protein:
15g 

DIRECTIONS

  1. For Pudding: Combine rice, milk, cinnamon sticks, salt and grated orange peel in a large saucepan. Bring milk to a boil. Reduce heat to medium-low and simmer for 20 minutes or until rice is tender and the mixture thickens stirring frequently.

  2. Mix in vanilla, raisins, and SPLENDA® Granulated Sweetener. Remove cinnamon sticks and discard. Place pudding in refrigerator to chill.

  3. For Mango Sauce: Stir together mango juice and SPLENDA® Granulated Sweetener in a medium saucepan. Over medium-low heat reduce juice by half or until syrupy (about 25 to30 minutes). Place in refrigerator to chill. Garnish pudding with sauce.

  4. For Topping: Preheat oven to 350 degrees F.

  5. Mix almonds and SPLENDA® Brown Sugar Blend in a small bowl. Place on greased baking sheet and bake for 5 minutes or until almonds are toasted. Sprinkle on top of rice pudding.

NOTE

Contest submission by: Gerardo Avalos from Irvine, CA.

INGREDIENTS

  • Pudding:
  • 2 cups short grain rice
  • 10 cups skim milk
  • 3 cinnamon sticks
  • 1/8 teaspoon salt
  • 2 teaspoons grated orange peel
  • 1 tablespoon vanilla extract
  • 3 tablespoons raisins
  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • Mango Sauce:
  • 8 ounces unsweetened mango juice
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • Topping:
  • 1/2 cup sliced almonds
  • 2 tablespoons SPLENDA® Brown Sugar Blend

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