Pudding: 4 pt. Creamy Brown Rice Pudding
Source of Recipe
Simply the Best
List of Ingredients
4 cups skim milk
3 cups cooked brown rice
2 eggs
2 tablespoons cornstarch
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract Recipe
In a large nonstick saucepan, bring the milk and rice to a boil, stirring as needed. Reduce the heat and simmer, uncovered, stirring as needed, until thickened, about 5 minutes. 2. In a small bowl, lightly beat the eggs. Add the cornstarch and 1/3 cup water; stir until smooth. Add to the rice mixture thickens, 2-3 minutes. Remove from the heat and stir in the sugar, cinnamon and vanilla; cool slightly. Serve warm or refrigerate, covered, until chilled, at least 3 hours.
Serves 8.
Per serving: 181 Cal, 2g Total Fat, 1g Sat Fat, 56mg Choles, 86mg Sod, 32g Total Carbs, 1g Fiber, 8g Pro, 173mg Calc. Serving provides: 1B, 1P/M. Points per serving: 4.
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