Brown Rice Pudding III

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 132 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 egg, beaten
• ½ teaspoon almond extract
• ¼ teaspoon ground ginger
• 1 tablespoon molasses
• 1 (5 ounce) can evaporated milk
• 1 ⅓ cups water
• 1 (14 ounce) can light coconut milk
• ⅔ cup brown rice

Recipe Instructions

Step 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.

Step 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.

Step 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.