The other night I had a few friends over for dinner and found, to my dismay, I'd run very low on milk. Though this wasn't an issue with dinner, it did pose a problem to the dessert recipe I'd planned.
Luckily, I'm resourceful. Doubly lucky, I discovered I had some coffee creamer in the fridge - this was an impulse pick up at the store a few days earlier, when I passed Coffee-mate's shelf in the dairy aisle. Usually we're a skim milk kind of family, but the temptation to try this low-calorie sweet creamer was too hard to resist.
I never thought before my little crisis to try a creamer like this in a recipe, but I'm so glad I had the stroke of genius in that moment.
Rice pudding is a long-standing family favorite and not only did I toss out Mom's recipe, I liked the one I came up with BETTER.
Using the Sweet Cream creamer I was able to cut out additional sugar, butter and vanilla extract. Add on to that this is a low-cal creamer and my friends were thrilled.
3/4 white rice
1 1/2 cups water
1 teaspoon salt* (optional)
1 1/2 cups Coffee-mate Natural Bliss Sweet Cream Creamer
1/2 cup milk
1 egg, beaten
Start by cooking your rice - boil the water first in a covered saucepan, then pour in the rice, give a quick stir, reduce the heat to low and cover. Cook on this low heat for about 20 minutes.
Once the rice is cooked, pour it, the creamer and salt, if you're using, into a larger sauce pan. Stir occasionally on medium-low heat until the mixture is thicker and creamy, about 15 minutes.
Finally, pour in the milk and beaten egg, stirring constantly for 2 minutes. Once combined, continue stirring occasionally for another 5 minutes.
Remove from the heat, pour into your serving dishes and allow to cool.
Serve chilled or at room temperature.
4 - 6
20 minutes to cook the rice