"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.
" — cubgirl1960
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1 1/3 cups
1 (14 ounce) can
light coconut milk
1 (5 ounce) can
granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again.
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.
This recipe turned out to be very delicious! I will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice Pudding III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 60
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