Sugar Free Brown Rice Pudding
- 4 cups brown rice (cooked)
- 4 cups unsweetened almond milk (or coconut almond milk)
- 1 cup Splenda sugar substitute (to taste)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 4 eggs
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
- Add Splenda, salt, and cinnamon to taste.
- Bring to a low boil and continue to stir, until milk starts to thicken.
- Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
- Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
- Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
- Turn off the heat and stir in the vanilla and coconut oil.
- Serve warm or cold.
brown rice, unsweetened almond milk, splenda sugar substitute, cinnamon, vanilla, eggs, coconut oil, salt
Taken from www.food.com/recipe/sugar-free-brown-rice-pudding-520985 (may not work)