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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 1.8 g
  • Cholesterol: 37.1 mg
  • Sodium: 54.3 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.1 g

View full nutritional breakdown of Barb's Brown Rice Pudding calories by ingredient
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Barb's Brown Rice Pudding

Submitted by: BGPABGPA
Barb's Brown Rice Pudding

Introduction

Following reviewers' suggestion, I've added Vanilla Extract to the recipe. An excellent suggestion! Thank you! Following reviewers' suggestion, I've added Vanilla Extract to the recipe. An excellent suggestion! Thank you!
Number of Servings: 6

Ingredients

    1 large egg
    2 cups nonfat milk
    ¾ cup Splenda
    3 cups cooked brown rice
    1 tsp Cinnamon, ground
    ¼ tsp Nutmeg, ground,

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Directions

Whisk together milk , splenda and egg in a medium saucepan. Add rice and simmer, stirring frequently for 20 minutes, until thick. Stir in cinnamon and nutmeg.
6 Servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BGPABGPA.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    This was very good. I made it with 2 Cups of Unsweetened Vanilla Almond Milk. I skipped adding vanilla and added a little less splenda to balance out the sweetness. I topped it with free cool whip and a few dark chocolate chips which melted into the pudding and made it taste more like dessert. - 4/2/12

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  • 2 of 2 people found this review helpful
    This was delicious. I used 2 cups vanilla almond milk and 3/4 cup agave nectar. I simmered for about 30 minutes andit was thick and creamy. Thanks! - 7/19/10

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  • Incredible!
    2 of 2 people found this review helpful
    I came across this recipe when I was looking for something to do with leftover brown rice. Love this!!! It is so easy and so good...it tastes sinful! I also added 1 Tbsp of Light Margarine and 1 Tbsp of Vanilla Ext. and it turned out so thick, smooth and creamy! I will definitely make this again. - 1/28/10

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  • Very Good
    2 of 2 people found this review helpful
    This was really good. My whole family loved it. The best thing is that it doesn't taste like you're eating "diet" or "healthy" food. Very yummy! - 7/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    A very nice low cal dessert! I added some cardamom and I Can't Believe It's Not Butter to give it a richer taste. My guests really loved it! - 7/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    Really excellent! I took Romantiphile's advice and simmered for at least an hour. It was rich, creamy and very tasty. - 3/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was great!
    I found that simmering it for longer (1 hour) gave it a smoother consistency, more like pudding made with white rice.
    I also added 1 tablespoon of vanilla extract. - 6/16/08

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  • The photo for this isn't right, it's showing a cake - 12/31/13

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  • This is really quite good--thank you. I substituted unsweetened, vanilla almond milk for the milk, Eggbeaters for the egg, and 1/2 cup granulated sugar for the Splenda, and also added the cinnamon and nutmeg at the start. Very tasty. Will try Splenda next time. - 6/27/12

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  • Yummy! - 3/21/11

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  • Oh dear, I could eat this every day. Thank you. - 7/30/10

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  • very good! - 4/5/10

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  • Brilliant! - 2/23/10

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  • delicious! - 4/8/08

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