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Recipe from a Reader
Forbidden Pudding



  1. Cook the rice. I have a rice cooker, which makes things so much easier.
  2. As soon as it's done, put it in a processor with all of the remaining ingredients.

    I use splenda because I'm watching my carbs, plus the cranberries add a sweetness of their own. Process. The result is a thick, textured dessert with a rich tartness and, depending on the sweetener and milk you use, contains mostly healthy carbs. Processing the cranberries with the rice makes all the difference. I tried simply adding the cranberries at first, and later discovered the amazing flavor they added to the rice when I threw them in the processor with everything else.