Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

10 mins
2 hrs 40 mins


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 calories; protein 5.5g; carbohydrates 25.5g; dietary fiber 0.6g; sugars 12.4g; fat 0.6g; saturated fat 0.2g; cholesterol 2.5mg; vitamin a iu 250IU; folate 9.6mcg; calcium 157.7mg; iron 0.3mg; magnesium 38.3mg; potassium 230.1mg; sodium 125.5mg.