Brown Rice Custard
(75)
  • Number of Servings: 4
Ingredients
1 cup skim milk2 cups cooked brown rice5 packets Splenda1 tbsp brown sugar (unpacked)4 tbsp light butter spread
Directions
In sauce pan, combine all ingredients except buttery spread. Cook until thickened and appears to be scorching on bottom. Reduce heat and stir thickened mixture.
Divide into 4 equal portions into custard cups.
Top each portion with a tablespoon of butter.

Number of Servings: 4

Recipe submitted by SparkPeople user YAWNI125.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 187.3
  • Total Fat: 6.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 122.6 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.6 g

Member Reviews
  • TDGRIMES
     Wonderful and there are a lot of great variations already posted. Stevia taste AWFUL to me, plus the powder form has been bleached. YES, I use Splenda in moderation (good grief people, lighten up). Other good alternatives to Splenda are evaporated cane sugar, agave, raw honey, pure maple syrup. - 5/30/08
  • WALKINGAL
     I make this with almond or rice milk instead of skim and add raisins, br sugar, cinnamon, pumpkin pie spice and vanilla. It's all good! - 4/30/08
  • BEANTOWN_MOMMY
     yummy! I skipped the Splenda and butter and used vanilla soymilk. It was a great little afternoon treat! - 8/8/08
  • IOLAMAY
     Very good. Did not put butter on it. Dusted with cinnamon nutmeg. Loved it. - 5/24/08
  • SNUGGLEBUG14
     Very good but left the buttery spread off and used cinnamon & nutmeg and a few raisins. - 5/24/08
  • ANOTHERAMY
     Very good. Mine didn't get thick enough - I think I was too afraid of burning it, but it still tasted really yummy. I added raisins, vanilla and cinnamon (no butter on top). - 5/29/08
  • CLELITA
     really good with cinnamon and vanilla. I also added coconut, no butter ... great! - 5/2/08
  • LINSUARA
     I loved it. I used soy instead of skim milk, added vanilla and 1/2 tsp of cinnamon. I also used Stevia instead of Splenda and it tasted great~ - 5/7/08
  • TNSLAT
     I like to top it with fresh or thawed frozen berries, instead of the margarine. Yummie! - 5/2/08
  • CAROLRCL
     I used honey (1/4 c--it may have been too much) instead of artificial sweetener and added a little cinnamon. This recipe is really delicious! It could even pass for a hot cereal for breakfast! I really do think the butter adds a fullness to the flavor and texture that it needs to be complete. - 3/6/10
  • LISABAN1
     I plan on making this, but to resolve the sweetner issue, I too dislike the taste of Stevia. I use SomerSweet, which is healthy,(made from beans), and tastes like sugar with no after taste, and has no arsenic (for those opposed to Splenda). - 7/5/09
  • CALIDREAMER76
     I'll try it w/ maybe a quarter cup raisins and 2 or 3 teaspoons real sugar & top it w/ cinnamon. ( I lost my weight w/out using artificial sweeteners. - 5/24/08
  • KASEYK
     I too made this with cinnamon but used only 1 T. lite marg. It was very good. However, raisins have LOTS of calories, 140 in 1/4 c. so if you put 1 cup in the recipe, the calories really go up, so I skipped it. You can used Sugar Twin brown sugar also for the brown sugar. - 5/24/08
  • RUBENESQUEANGEL
     I think that this recipe has the basis for a lot of potential, but I would change things up a bit by using canned fat free evaporated milk (as it lends most dishes a natural creaminess and would eliminate the need for butter), and definitely add some spices (cinnamon or maybe ginger & citrus peel). - 4/30/08
  • KEITHX3
     Yum! Rice pudding has always been one of my favorite comfort foods. I also added raisins and cinnamon, and ommited the margarine (the rice had margarine in it). I ate it warm w/ a splash of half & half. So good! - 1/21/10
  • MRSLEENY
     I love brown rice too! I use Agave Nectar. Low Glycemic and tastes great. This will be a new dessert. - 11/29/09
  • COOKIEJIM
     Added raisins,vanilla and cinnamon.
    First I have heard about arsinic in Splenda. It must be in such a minute amount,if at all, that I'll continue using it with confidence. Splenda has help make my transition in this lifestyle change bareable for the cost. I like the results when baking...Chef Jim - 7/5/09
  • POIFECT_NOT
     thought the recipe was basically good I made changes to meet my tastes. That said are the negative comments really necessary. Use the rating scale to rate it - 5/30/08
  • BRAZILBARB
     Sounds good. Have to admit I´d use a small amount of real sugar. - 5/24/08
  • DANIBURBO
     dont you think you should comment AFTER you made the dish...you are lowering the rating by doing this... - 4/30/08
  • SHERRY822
     I think this is a good basic recipe.It is very versatile.I don't use Splenda for health reasons so I would use stevia instead.I would use molasses for brown sugar,add spices,maybe all-spice or apple pie spice, and raisins,or even dried cranberries and substitute rice milk, for the skim milk. - 4/30/08
  • CHERYL002
     This sounds good! I'll add cinnamon, raisins and vanilla or almond. I ditto the comment about leaving such bad comments. If you don't like rice, splenda, etc., don't make it! - 7/5/09
  • FIVEDOGS
     Sounds good as a basic healthy starting point for a treat. I will add some fresh ground nutmeg for sure. Thank you for the recipe idea. - 7/5/09
  • MEHOPEFUL2
     brown rice for rice pudding is a great healthy idea. Doctoring it up with vanilla,cinnamon, a few raisins and ff evaporated milk is definitely the way to go. - 7/5/09
  • SHAWNA718
     The EPA allows more arsenic in our drinking water than there is in Splenda. Do the math. http://health.groups.yahoo.com/group/aspar
    tameNM/message/1481 and http://caonline.amcancersoc.org/cgi/conten
    t/full/52/1/2 - 5/26/08



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