Almond milk rice pudding with necterine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups brown rice1 cup water2 cups vanilla almond milk + .5 cup 2 eggs2tsp sugar (other sweeteners work as well)2 tsp vanilla extract1 tsp nutmeg2 nectarines
Combine brown rice, water, and 2 cups of almond milk in sauce pan. Cover and bring to boil. Reduce to low heat and allow to simmer until almost all liquid has been absorbed and rice is cooked.
Heat half cup of almond milk to a boil and cool about 1 minute. In separate container, beat eggs. Very slowly add heated almond milk to eggs, whisking constantly. Add egg mixture, sugar, and vanilla to cooked rice. Stir over medium heat until mixture is thick and creamy.
Divide between four bowls. Top each bowl with 1/4 tsp of nutmeg (more or less to taste), and 1/2 a diced nectarine.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUDAHSMOMMY1.
Heat half cup of almond milk to a boil and cool about 1 minute. In separate container, beat eggs. Very slowly add heated almond milk to eggs, whisking constantly. Add egg mixture, sugar, and vanilla to cooked rice. Stir over medium heat until mixture is thick and creamy.
Divide between four bowls. Top each bowl with 1/4 tsp of nutmeg (more or less to taste), and 1/2 a diced nectarine.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUDAHSMOMMY1.
Nutritional Info Amount Per Serving
- Calories: 219.4
- Total Fat: 5.1 g
- Cholesterol: 92.5 mg
- Sodium: 133.9 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 3.2 g
- Protein: 6.4 g
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