Brown Rice Pudding III
Ingredients1 h 40 m servings 132 cals
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
- Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Per Serving: 132 calories; 6.7 g fat; 14.2 g carbohydrates; 3.4 g protein; 28 mg cholesterol; 35 mg sodium. Full nutrition
ReviewsRead all reviews 3
The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again.
This wasn't bad for a healthier version of rice pudding. It looked kind of sad on the table next to the sugar & butter laden Easter cake, but people did actually eat some. It has a strong resemb...