“I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired. ” - by cubgirl1960
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
- Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 136 cal
- 7%
- Fat
- 6.7 g
- 10%
- Carbs
- 15.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again...." See more"
Amy F.
"This wasn't bad for a healthier version of rice pudding. It looked kind of sad on the table next to the sugar & butter laden Easter cake, but people did actually eat some. It has a strong resemblance ..." See more(appearance-wise) to oatmeal. I love sweet, but I thought the 1/3 c. of Splenda for baking was a bit too much- as the recipe says though, to taste. I left the leftovers with a diabetic family member. I wanted to like this more, but alas, I will stick with my sugary junk."
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