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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 158.8 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.3 g

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

Submitted by: PURPLEHEARTS78


Number of Servings: 4

Ingredients

    1/4 cup splenda
    2 cup(s) blue diamond coconut almond milk
    1/4 tsp table salt
    3/4 cup fat-free egg substitute
    2 tsp lemon zest
    1 1/2 cup(s) cooked brown rice

Tips

add desired toppings... fresh or dried fruit, spices ..


Directions

Combine splenda, milk and salt in a medium pot over medium-high heat; bring to a simmer.

Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes.

Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls.

Serving Size: 4 (3/4cup) servings






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