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

Diabetic Living Magazine
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Ingredients

Directions

  • 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).

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  • Serve warm. Sprinkle individual servings with cinnamon and, if desired, almonds.

Tips

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 calories; 0.6 g total fat; 0.2 g saturated fat; 2 mg cholesterol; 126 mg sodium. 230 mg potassium; 25.5 g carbohydrates; 0.6 g fiber; 12 g sugar; 5.5 g protein; 250 IU vitamin a iu; 10 mcg folate; 158 mg calcium; 38 mg magnesium;