Creamy Brown Rice Pudding (using cooked rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups leftover cooked brown rice3 cups rice milk (or skinny evaporated milk)1 tbs coffee creamer1/4 cup coconut sugar (or Splenda)1 egg1 tsp Rice Bran Oil Spread (or olive oil spread)small pinch salt1/2 cup raisins or sultanas1 teaspoon vanilla extract (or vanilla paste)1/2 teaspoon cinnamon, optionalpinch nutmeg, optional
Preheat oven to 350C. Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the egg, spread, pinch of salt and raisins. Pour into an ovenproof dish and cook in a moderate oven until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in vanilla.
Divide rice pudding into individual serving dishes sprinkle ground dutch cinnamon on top. Serve warm or chilled.
Makes 4-6 servings.
Serving Size: Makes 4-6 servings (I used 5 for the calorie calculator)
Divide rice pudding into individual serving dishes sprinkle ground dutch cinnamon on top. Serve warm or chilled.
Makes 4-6 servings.
Serving Size: Makes 4-6 servings (I used 5 for the calorie calculator)
Nutritional Info Amount Per Serving
- Calories: 241.7
- Total Fat: 3.8 g
- Cholesterol: 37.2 mg
- Sodium: 73.0 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 2.2 g
- Protein: 4.2 g
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