Brown Rice Pudding

1½ cups cooked brown rice*
2 cups skim milk, divided
1/3 cup Ideal Sweetener (or your favorite sweetener)
1/4 teaspoon salt
1 egg, beaten
½ cup golden raisins
1 tablespoon light butter
½ teaspoon vanilla extract

Combine cooked rice, 1½ cups milk, Ideal and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm.

*If you don’t have cooked rice, you can cook ¾ cup of dry rice according to package directions to make approximatly 1½ cups.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user HOPE_GRACE.