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Nutritional Info
  • 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

View full nutritional breakdown of Hungry Girl Breakfast Rice Pudding calories by ingredient
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Hungry Girl Breakfast Rice Pudding




Number of Servings: 4

Ingredients


    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

Directions

In a medium-large nonstick pot, combine rice, 4 cups almond milk, Splenda, and cornstarch. Bring to a low boil, stirring occasionally.

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.






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