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   Ingredients :
1 non-fat milk
1 teaspoon vanilla
3 eggs
5 oz (150 g) cooked rice
Liquid sweetener
Pinch of salt
Cinnamon powder


Place milk in a medium size saucepan and boil for 3 minutes. Remove from fire and add vanilla.

Whisk eggs in a medium size bowl until light lemon color. Gradually pour milk over eggs stirring until combined. Add cooked rice and sweetener to taste.

Pour mixture into 4 ramekins and cover with aluminum foil. Place ramekins in a bigger pan with cold water. Bake in preheated oven 325F (160C) for 40 to 50 minutes.

Sprinkle cinnamon on top and serve.
        4 servings
        Calories: 150 per serving

From Austin, Texas :
My mom used to make this all the time, with regular sugar and everyone loved it.

From Raleigh, North Carolina, USA :
This recipe is the closest I could come to the rice pudding my husband remembers his mother made when he was a boy, with cane sugar of course!
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