Rice Pudding

• 2 cups water
• Pinch of salt
• 5 packets (17.5 g) Truvia
• 1/4 vanilla bean, split, seeds scraped out and reserved
• 1/2 cup long-grain brown rice
• 1/4 cup raisins
• 1/2 cup Greek yogurt
• 1/4 cup skim milk
• 1/4 teaspoon ground cinnamon

1. Combine the water, salt, Truvia, vanilla bean and seeds, and rice in a medium saucepan, and bring to a simmer.
2. Cover, and reduce the heat to low.
3. Simmer gently for 55 minutes.
4. Stir in the raisins and continue to cook until almost all the liquid has been absorbed and the rice is tender, about 15 minutes.
5. Allow the rice mixture to cool for about 10 minutes.
6. Then transfer it to a medium bowl, discarding the vanilla pod.
7. Stir in the yogurt, milk, and cinnamon.
8. Adjust the consistency with a little water, if desired.
9. Serve warm.
10. Fat: 47.6g (before), 3.5g (before)
11. Calories: 745 (before), 156 (after)
12. Protein: 4g
13. Carbohydrates: 28g
14. Cholesterol: 8mg
15. Fiber: 1g
16. Sodium: 65mg

water, salt, packets, vanilla bean, longgrain brown rice, raisins, greek yogurt, milk, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/rice-pudding-375020 (may not work)