I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired.

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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

132 calories; protein 3.4g; carbohydrates 14.2g; fat 6.7g; cholesterol 28.3mg; sodium 35.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/07/2011
This recipe turned out to be very delicious! I will be making it again. Read More
(3)

Most helpful critical review

Rating: 3 stars
12/27/2010
The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again. Read More
(8)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/27/2010
The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again. Read More
(8)
Rating: 3 stars
04/06/2010
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 resemblance (appearance-wise) to oatmeal. I love sweet but I thought the 1/3 c. of Splenda for baking was a bit too much- as the recipe says though to taste. I left the leftovers with a diabetic family member. I wanted to like this more but alas I will stick with my sugary junk. Read More
(6)
Rating: 4 stars
02/07/2011
This recipe turned out to be very delicious! I will be making it again. Read More
(3)
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