As I've gotten older, I've developed a mad love for rice pudding. I know, kind of weird, but I just love it. I don't eat it often, maybe a few times a year, but it's at the top of my favourite dessert-like foods.
When Sarah brought a healthier version to work that she made at home, I forced her to share the recipe with me so I could share with you. Behold, healthier (ish) rice pudding!
Healthier Rice Pudding:
1 C Brown Minute Rice (the parboiled stuff that cooks in 10 mins normally)
1 C Brown Minute Rice (the parboiled stuff that cooks in 10 mins normally)
5 ½ C skim milk
2/3 C Stivia (or Splenda)
2 T melted butter (or margarine)
1 t salt
1 t vanilla
½ t nutmeg
½ t nutmeg
Cinnamon
1 C raisins
Pre-heat overn to 350 degrees Celcius.
Combine all ingredients in a 2 quart baking dish. Mix well. Bake in the oven for 1 hour, stirring after 15 minutes and again when pudding is done.
Sarah's notes:
It will seem a bit runny, but the mix thickens as it cools...if you feel it is too "thin", leave in for another 5-10 mins, not longer than that or it starts to separate and doesn't create a pudding (too thick).
It will seem a bit runny, but the mix thickens as it cools...if you feel it is too "thin", leave in for another 5-10 mins, not longer than that or it starts to separate and doesn't create a pudding (too thick).
Sprinkle with cinnamon or cinnamon sugar when finished or before eating a serving. Enjoy!
2 comments
I love rice pudding! There is a rice pudding shop in NYC that is basically like an ice cream store, but instead of ice cream, it's all different varieties of rice pudding. At least 30 different flavours. SO GOOD!!
@Miko: No way!! That sounds so cool!
Post a Comment