Brown Rice Pudding III recipe
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Ingredients
- ⅔ cup brown rice 1 ⅓ cups water 1 (14 ounce) can light coconut milk 1 (5 ounce) can evaporated milk ⅓ cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 tablespoon molasses ½ teaspoon almond extract 1 egg, beaten
Nutrition Info
- 132.4 caloriescarbohydrate: 14.2 gcholesterol: 28.3 mgfat: 6.7 gfiber: 0.9 gprotein: 3.4 gsaturatedFat: 3.7 gservingSize: -sodium: 35.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Brown Rice Pudding III
Directions
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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.