Brown Rice Pudding III Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Brown Rice Pudding III

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 40 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Dec 27, 2010

The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again.

 
Apr 06, 2010

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 (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.

 

3 Ratings

Feb 07, 2011

This recipe turned out to be very delicious! I will be making it again.

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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