Breakfast Rice Pudding

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

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

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