2 c. cooked rice 1 c. cranraisins 1/4 c. chopped pecans 1 and 1/2 tsp cornstarch 1/2 c. fat free milk 1/2 tsp. cinnamon 4 pkts. Splenda
In a saucepan combine milk and cornstarch and stir until smooth - don't heat yet! Add rice, pecans, cranraisins and spenda. Bring mixture to a boil and stir for about 2 minutes until thickened. Serve warm or chill over night and serve cold.