Crown each serving of this brown rice pudding with a generous sprinkling of cinnamon and, if you like, a few toasted almonds.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

Nutrition Facts

129.2 calories; protein 5.5g 11% DV; carbohydrates 25.5g 8% DV; exchange other carbs 1.5; dietary fiber 0.6g 3% DV; sugars 12.4g; fat 0.6g 1% DV; saturated fat 0.2g 1% DV; cholesterol 2.5mg 1% DV; vitamin a iu 250IU 5% DV; vitamin cmg; folate 9.6mcg 2% DV; calcium 157.7mg 16% DV; iron 0.3mg 2% DV; magnesium 38.3mg 14% DV; potassium 230.1mg 6% DV; sodium 125.5mg 5% DV.