Autumn Comfort Rice Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 cups medium grain brown rice1/3 cup Craisins (reduced sugar variety)1/3 cup roughly chopped pecans3 cups water2 cups unsweetened almond milk1 cup nonfat milk1/3 cup raw wild honey2 tsp vanilla 1 tbsp cinnamon1 tsp nutmeg
Preheat oven to 450º
Over the stove on medium heat (or in a rice cooker), combine rice and water, cook until just underdone (about 20 minutes).
In a separate bowl, combine almond & nonfat milk, honey, and vanilla. Transfer rice to an oven safe container, add craisins and milk/honey mixture and combine thoroughly. Stir in 1 tsp of the vanilla (or the scrapings from a vanilla bean) and 1 tsp of the cinnamon.
Cook in the oven, covered, for 45 minutes. While that is cooking, finely grind the pecans until it begins to form a paste. After 45 minutes, stir in the pecan butter thoroughly and cook for another 15-20 minutes uncovered.
Let pudding stand for 10 minutes after removing it from the oven. It will still be a little liquidy, but will thicken as the dessert cools. Stir in remaining vanilla, cinnamon, and honey. Scoop 2/3 cup servings into desert bowls and top with berries or apples, if desired.
Serving Size: Makes 8 servings (2/3 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user BURNEDEVE.
Over the stove on medium heat (or in a rice cooker), combine rice and water, cook until just underdone (about 20 minutes).
In a separate bowl, combine almond & nonfat milk, honey, and vanilla. Transfer rice to an oven safe container, add craisins and milk/honey mixture and combine thoroughly. Stir in 1 tsp of the vanilla (or the scrapings from a vanilla bean) and 1 tsp of the cinnamon.
Cook in the oven, covered, for 45 minutes. While that is cooking, finely grind the pecans until it begins to form a paste. After 45 minutes, stir in the pecan butter thoroughly and cook for another 15-20 minutes uncovered.
Let pudding stand for 10 minutes after removing it from the oven. It will still be a little liquidy, but will thicken as the dessert cools. Stir in remaining vanilla, cinnamon, and honey. Scoop 2/3 cup servings into desert bowls and top with berries or apples, if desired.
Serving Size: Makes 8 servings (2/3 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user BURNEDEVE.
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 4.3 g
- Cholesterol: 0.6 mg
- Sodium: 53.4 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
Member Reviews