Personal Note

I am so excited about my latest bloodwork.  I had bloodwork done Friday and saw the doctor today.  My A1C number was 6.1  It has been 6.1 since I have been seeing this doctor last May.  He told me that was very good.  I was especially pleased since this test was done over the months of November and December and all the holiday goodies.  Since I started out my diabetic diagnosis 6 years ago with a B/S reading of 500, I am sharing this information with you to let you know that eating correctly can help you control diabetes.  I am on 2 Janumet tablets a day and I do the rest with my diet.  I do eat sweets but have learned how to work them into my diet.  Birthday-type cakes are my favorite food.  I am pleased to say I have not given them up.  I have a piece of cake at every birthday celebration but I always eat it with a tablespoon of peanut butter.  Works everytime.  I also watch what I eat for the meal before and after the cake.

BROWN RICE PUDDING

Note: I recommend that diabetics always use brown rice.  Do not even keep white rice in your house.

nonstick canola cooking spray
4 cups fat-free milk
3/4 cup regular brown rice
1/4 cup Splenda granulated
dash of salt
Ground cinnamon for garnish
1/2 cup chopped almonds, toasted, for garnish

Preheat oven to 350 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray.

In the baking dish, combine the milk, uncooked rice, sugar, and salt.  Cover and bake at 350 degrees for 2 hours or until the rice is very tender, stirring occasionally.  The liquid will not be totally absorbed.  Remove from the oven and let stand, covered, for half an hour; mixture will thicken during this time.

Serve warm by placing in small dessert bowls; sprinkle each serving with a generous sprinkle of cinnamon and top with some almonds. Be very generous with the cinnamon as it is a blood sugar stabilizer. In fact, I add 1/4 teaspoon to 1/2 teaspoon to the mixture before baking.

Yield: 8 servings.