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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 199.5
  • Total Fat: 0.7 g
  • Cholesterol: 3.4 mg
  • Sodium: 325.3 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.2 g

View full nutritional breakdown of Stovetop Brown rice pudding calories by ingredient
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Stovetop Brown rice pudding

Submitted by: LAURADNYC

Introduction

If you're in the mood for a sweet treat - this is a healthy version of rice pudding, Easy to veganize (with soy milk). The calculations are with skim milk. If you're in the mood for a sweet treat - this is a healthy version of rice pudding, Easy to veganize (with soy milk). The calculations are with skim milk.
Number of Servings: 5

Ingredients

    1 cup short grain brown rice
    3.5 cups skim milk
    1/2 tsp salt
    3 T pure maple syrup
    1.5 T honey (can also use 4.5 T of your choice- honey or maple syrup)
    1/2 tsp vanilla extract
    1/2 t cinnamon
    dash of nutmeg
    1/2 cup raisins

Directions

1) Rinse the rice in a strainer. Drain well and place in a sauce pan with 3 cups milk. Bring to a boil, cover, and lower heat as much as possible. Simmer until the rice is very tender. This will take up to 1 1/2 hrs. (To make with leftover cooked rice- place 2 cups cooked rice in a saucepan with 1 cup milk. Heat to boiling, lower heat to a simmer, and cook, covered, for 20 - 30 minutes or until the milk is mostly absorbed. Add remaining ingredients and mix well).
2) About 1 hour into the cooking, stir in salt, sweetening, vanilla, spices, and raisins.
3) Optional step- If you want an extra thick and creamy pudding, puree about 1 cup of the rice in a blender with an additional 1/2 cup milk. Return the puree to the rest of the rice and mix well. (the extra 1/2 cup milk is part of the nutrition calculation because I really like this step)!
4) Sprinkle a little cinnamon and/or nutmeg on top before serving as a finishing touch. Serve at room temperature or cold.

5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user LAURADNYC.






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