Brown Rice Pudding Recipe

• 1/2 c. brown basmati rice
• 2 c. water
• 6 x green cardamom pods
• 1 quart low-fat soy lowfat milk
• 1/4 tsp salt
• 1 stk cinnamon
• 2 Tbsp. brown sugar - (packed) plus Brown sugar for garnish
• 1/4 c. egg substitute

1. Combine rice and water in saucepan and bring to boil.
2. Reduce heat and simmer 5 min.
3. Drain rice and set aside.
4. Wrap cardamom pods in cheesecloth and tie with string.
5. Place in large saucepan and add in soy lowfat milk, rice, salt, cinnamon stick and 2 Tbsp.
6. brown sugar.
7. Bring to boil.
8. Reduce heat to medium and simmer till rice is tender and liquid reduces till pudding-like, 45 to 50 min.
9. Remove cinnamon stick and cardamom packet from saucepan.
10. Blend a little of warm liquid into egg substitute, then stir all into warm pudding.
11. Heat and stir just till thickened, about 1 minute.
12. Let cold slightly, then serve in large shallow bowls and sprinkle with brown sugar.
13. This recipe yields 4 (1/2-c.) servings.
14. Comments: This low-sugar, whole-grain rice pudding would be a comforting alternative to oatmeal on a cold January morning.
15. Make it ahead; it tastes even better the second day.
16. NOTES :

brown basmati rice, water, green cardamom pods, soy lowfat milk, salt, cinnamon, brown sugar, egg substitute

Taken from cookeatshare.com/recipes/brown-rice-pudding-93758 (may not work)