If you've ever wondered how to make rice pudding that's creamy, yet fluffy and nutritious, this is the recipe for you. It's delightful for breakfast, a healthy snack or dessert.
Feel free to substitute a medium grain brown rice for the brown aromatic rice. The aromatic rice just has a better flavor and a bit more fiber.
Brown Rice Pudding
- 1/2 cup brown aromatic rice, such as brown jasmine or brown basmati
- 1/3 cup dried cranberries
- 1/4 cup sugar
- 1 can light coconut milk, such as Taste of Thai
- 1-1/3 cups nonfat milk
- 1/2 cup liquid egg substitute, such as Egg Beaters
- 1 tsp. almond extract
- 2 bananas, sliced
- optional: brown sugar
Spray your slow cooker stoneware with nonstick cooking spray. Stir together brown rice, cranberries and sugar in Crockpot stoneware. In a separate bowl, whisk coconut milk, nonfat milk, egg substitute and almond extract together. Pour over rice mixture. Cook on high for four to five hours.
Serve with sliced bananas and brown sugar on top, if desired.
Serves 6.
Per serving: 240 calories, 2g fat, 2 mg cholesterol, 42 g carbohydrate, 2 g fiber, 9 g protein, 11% vitamin A, 7% vitamin C, 21% calcium, 7% iron
See also Quinoa Pudding.
