Brown Rice Custard
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Brown Rice Custard calories by ingredient
Introduction
Family favorite with healthier ingredients Family favorite with healthier ingredientsNumber of Servings: 4
Ingredients
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1 cup skim milk
2 cups cooked brown rice
5 packets Splenda
1 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.
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.
Member Ratings For This Recipe
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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
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WALKINGAL
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BEANTOWN_MOMMY
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IOLAMAY
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SNUGGLEBUG14
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ANOTHERAMY
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CLELITA
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LINSUARA
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TNSLAT
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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
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LISABAN1
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CALIDREAMER76
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KASEYK
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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
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KEITHX3
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MRSLEENY
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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
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POIFECT_NOT
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BRAZILBARB
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DANIBURBO
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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
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CHERYL002
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FIVEDOGS
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MEHOPEFUL2
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SHAWNA718
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INDIANOLAFIELDS
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AMYZZON
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DREALEE
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BAYYYY
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JIBBIE49
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BLUEBOBCAT
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MBAUMGARDNER
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SDANLSON
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DEISTEXTREMIST
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25LADY
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NELEE3
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NOLAGEM
As a true southerner, I love rice! Can't wait to try it with some fruits,spices,and nuts, though! And probably honey or brown sugar...I'm allergic to artificial sweeteners.I usually use sweetened condensed milk for my rice puddings, with lots of cinnamon and ground clove or pumpkin pie spice. - 7/16/10
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