Rice pudding has been a comfort food for many. Imagine that wonderful taste but low fat, low cholesterol! When we swap out ingredients for healthier items, many of the forbidden foods can remain within your diet.
This recipe uses brown rice, which is a whole grain. Whole
grains are heart healthy and diabetic friendly. They provide the much
needed fiber and help regulate blood sugar levels. It is a good complex carbohydrate, containing protein, vitamins,
minerals and fiber. Brown rice can be cooked in a rice cooker days ahead of time. We have even used frozen brown rice with great success!
One of the other great things about this recipe is that the heaviness and good fat from the coconut milk, the warmth that you experience from spices like cinnamon, nutmeg, and vanilla, makes it a healthy comfort food. The ingredients allow this dish to be a dessert. But it also serves well as a hearty (no-guilt) breakfast item.
This recipe uses cooked rice. It can be leftover rice. It is not a stove-top pudding. It is baked.
2 eggs or 2 egg substitutes
2 cups coconut or vanilla soy milk
1/2 cup natural sugar
2 teaspoons vanilla extract
3 tablespoons soy or canola butter melted
t teaspoon ground nutmeg
1/8 teaspoon salt
3 or more cups of cooked brown rice
3/4 cup raisins (optional)
Preheat oven to 325 degrees. Oil a 13-by-9 inch baking dish.
combine eggs, milk, sugar, vanilla and salt.
Mix well with electric mixer of with a blender or with a blender on low speed.
Blend in butter and all other ingredients.
Pour into baking dish and bake uncovered for 30 to 45 minutes.
Test with a knife, placing knife in center of the dish. If it comes out clean, the pudding is done. Serve warm or chilled.
Serves 4 to 6.
-We suggest using raisins as it provides an additional sweetness with out the use of refined sugar or even raw sugar.
-More vanilla, cinnamon or nutmeg can be added if more spice is desired. We suggest that you add alittle and taste so you can maintain balance with your flavors.
Brown rice is the whole grain.
Easy to digest and rich in nutrients.
Can be prepared in advance and refrigerated. Use within 4 to 5 days.
The Whole Grains Council: Grain Council
Other healthy desserts: