Low Calorie, Low-Fat Brown Rice Pudding
- 1 c. short grain brown rice (2 c. cooked)
- 6 c. water
- 1 c. evaporated skim milk
- 2 c. skim milk
- 1/4 c. sugar
- 1/4 c. golden raisins
- 3 Tbsp. cornstarch
- 1 tsp. vanilla
- grated nutmeg (garnish)
- Rinse brown rice in cold water and drain well.
- Combine the rice and water in a small saucepan and bring to a boil, covered. Simmer until water level drops to the top of the rice.
- Remove from heat and let stand for 20 minutes.
- Whisk remaining ingredients except nutmeg in a cold, stainless or enamel saucepan. Place over low heat and bring to a slow boil.
- Mixture needs to be stirred continuously to prevent from browning on bottom.
- Boil 1 minute; remove from heat.
- Fold in brown rice.
- Spoon into cups. Garnish with nutmeg.
- Chill for at least 1 hour.
short grain brown rice, water, milk, milk, sugar, golden raisins, cornstarch, vanilla, nutmeg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=759715 (may not work)