Brown Rice Almond Milk Pudding
Creamy delicious rice pudding made with brown rice and almond milk.
||Melt butter in sauce pan, add salt, sweetener and rice. Stir and allow rice to sauté for about 3 minutes over low heat.
||Increase heat, add 6 cups almond milk slowly (reserving 1/8 of a cup) and bring to a boil.
||Once mixture comes to a boil, reduce heat and allow to simmer, covered, on low heat for about an hour to an hour and a half, stirring occasionally. Do not allow to stick to bottom of pan.
||Once most of the liquid is absorbed, beat egg yolks and vanilla in a small bowl. Heat 1/8 cup of almond milk in microwave for about 20 seconds and slowly add it to egg mixture to temper.
||Slowly add egg mixture to pudding, stirring constantly. Allow to cook for 2 minutes, continuing to stir pudding.
||Pour pudding into a pie plate or other serving dish, cover with plastic wrap (vent slightly) and allow to cool on the counter for about an hour.
||Peel back plastic wrap, sprinkle top with cinnamon and recover. Place in fridge to continue cooling, although you can eat this hot or cold.
There are 146 calories in 1 serving of Brown Rice Almond Milk Pudding.
Calorie split: 36% fat, 56% carbs, 8% protein.
Amount Per Serving
% Daily Values*
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