from http://members.aol.com/belve/dfan/1800.html

RICE PUDDING
Ingredients
1 cup converted rice, 2 1/2 cup skim milk, 1/4 teaspoon ground
nutmeg, 1/4 to 1/3 cup Nutrasweet, 2 cups light whipped topping,
fresh nutmeg (grated, optional), 20 pecan halves (toasted)

Instructions

Heat the milk in a small saucepan until it boils.  Stir in the
rice.  Reduce the heat to low and simmer, covered, until the rice
is tender and the milk is absorbed.

Stir in the ground nutmeg, then cool to room temperature.  Stir
in the Nutrasweet.  Stir in the whipped topping.  Refrigerate.
Serve in small bowls.  Sprinkle with the nutmeg and garnish the
dish with the pecans.


Per Serving (1/2 cup): 85 Calories; 11 grams Carbohydrate; 4
grams Fat; 3 grams Protein; 1/4 skim milk exchange; 12/ starch
exchange; 1/2 fat exchange