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24 serving Splenda Packet (equivalent to one cup sugar)
5 egg yolk
In a medium saucepan, bring water to a boil with, vegetable oil spread and a pinch of salt.
Add the rice and let it simmer for about 20 minutes (until cooked completly. Stir occasionally. When most of the water has evaporated, add the very hot milk. Simmer for 5 more minutes and add the splenda.
In a separate bowl, beat together the egg yolks and add a few spoonfuls of the rice mixture to temper the egg yolks. Then add the now warm egg mixture to the saucepan and stir quickly until even.
Serve in a large dish or small shallow ramekins, and sprinkle with ground cinnamon to garnish.
Servings: 16 Calories per serving: 79 Calories from Fat: 20
(I use Livestrong.com to record my recipies. It calculates the nutritional data based on the ingredients used- very nifty!)