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