Rice pudding, Indian style, revised
- Number of Servings: 4
Ingredients
Milk, almond, unsweetened 2 cupBrown Rice, long grain, 50 gSplenda (or substitute a bit of stevia), 25 gramsCinnamon, 1 stickCardamom, 3 podsCloves, 3Pepper, black, 1 seed, groundCoconut, grated, 1 tbsp
Put the milk in a pan and bring to the boil. Add the rice, sugar and spices. Bring to the boil again.
Let it simmer for about 40 minutes, until it's creamy. (It shouldn't be too thick, but it must be creamy.) When the rice is cooked turn out the stove, add the grated coconut, and mix well.
Place in individual cups and let it chill before serving. You can sprinkle some cinnamon or ground nuts on top.
It makes 4 1/2 cup servings.
Number of Servings: 4 = 1 WW point per serving
Number of Servings: 4
Recipe submitted by SparkPeople user AFRICAPARISH.
Let it simmer for about 40 minutes, until it's creamy. (It shouldn't be too thick, but it must be creamy.) When the rice is cooked turn out the stove, add the grated coconut, and mix well.
Place in individual cups and let it chill before serving. You can sprinkle some cinnamon or ground nuts on top.
It makes 4 1/2 cup servings.
Number of Servings: 4 = 1 WW point per serving
Number of Servings: 4
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 39.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 90.6 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
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