Rice Cream Pudding (from Laurel's Kitchen)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.0
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.8 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Rice Cream Pudding (from Laurel's Kitchen) calories by ingredient
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Introduction

This was my first experience with brown rice pudding - Yum! It really needs some fat to make it taste good, so I don't recommend using skim milk. Today I made it with Silk Unsweetened Soy Milk, and it set up just fine. Yum! I also didn't have enough raisins on hand, so I used up what I had, which was 1/4 cup - the original recipe calls for 1/2 cup of raisins. This was my first experience with brown rice pudding - Yum! It really needs some fat to make it taste good, so I don't recommend using skim milk. Today I made it with Silk Unsweetened Soy Milk, and it set up just fine. Yum! I also didn't have enough raisins on hand, so I used up what I had, which was 1/4 cup - the original recipe calls for 1/2 cup of raisins.
Number of Servings: 8

Ingredients

    Brown rice, uncooked, 0.5 cup
    2 1/2 cups milk (calories here use Silk Unsweetened Soy Milk)
    1 c. water
    Canola Oil, 1 tsp.
    Splenda Brown Sugar, 2 Tbsp, unpacked
    Salt 1/4 tsp
    Whole Wheat Flour, 3 Tbsp.
    Vanilla Extract, 1 tsp
    Raisins, 1/4 cup

Directions

Cook rice for 30 minutes in water and oil by bringing to a rolling boil, covering tightly, and turning down to a low simmer.
Add milk and raisins, and bring to a boil again. Cover and simmer for another 15 minutes.
Stir in sugar and salt. Stir the flour with 1 cup of the rice mixture.
Return to pot and simmer 5 minutes more, stirring constantly.
If the flour forms lumps, beat with a rotary beater for a minute.
Cool slightly. Stir in vanilla and sprinkle with nuts over the top. Serve warm or cold.

Serving Size: Makes 8 1/2 cup servings.

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