- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 242.7
- Total Fat: 4.5 g
- Cholesterol: 0.2 mg
- Sodium: 226.7 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 4.5 g
- Protein: 6.2 g
Hungry Girl Breakfast Rice Pudding
3 cups cooked brown rice
Silk Unsweetened Almond Milk, 5 cups
*Splenda No Calorie Sweetener, 5 tbsp plus 1 tsp
Cornstarch, 2 tsp
Egg substitute, liquid (Egg Beaters), 4 tbsp
Brummel & Brown, Original Spread made with Yogurt, 1 tsp
Vanilla Extract, 1 tsp
Cinnamon, ground, 2 tsp
Brown Sugar, 1 tbsp
Once boiling, reduce heat to medium high. Continue to cook for 10 to 15 minutes, stirring frequently, until thick and creamy.
Meanwhile, in a small bowl, combine egg substitute, butter, vanilla, 1 1/2 tsp cinnamon, and remaining almond milk. Mix well.
Once the mixture in the pot is thick and creamy, add egg mixture and stir well.
Cook for 5 minutes, stirring frequently, until mixture returns to a thick and creamy consistency.
Sprinkle with brown sugar and mix well. Top each serving with a dash of the remaining cinnamon and enjoy - hot, cold, or anywhere in between.
Serving Size: 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user KOSO2006.