Brown Rice Pudding
Preheat oven to 350 degrees F. Lightly coat a 2-quart casserole with nonstick cooking spray. In the prepared casserole, combine milk, uncooked rice, sugar, and salt. Cover and bake about 2 hours or until rice is very tender, stirring occasionally (the liquid will not be completely absorbed). Let stand, covered, for 30 minutes (mixture will thicken while standing).Advertisement
Serve warm. Sprinkle individual servings with cinnamon and, if desired, almonds.
Tips: If using sugar substitutes, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition per serving with substitute: same as below, except 106 calories, 20 g carbohydrate; Exchanges: 0 other carbohydrate // Carb Choice: 1
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
To make ahead: Prepare as directed, except cover and chill for up to 24 hours before serving. If necessary, stir in enough milk (2 to 4 tablespoons) to make desired consistency. Sprinkle individual servings with cinnamon and, if desired, almonds.
1 starch, 1/2 milk, 1/2 other carbohydrate