|Servings||Prep Time||Cook Time|
|10||10 mins||2 hrs|
|1.||Melt butter in sauce pan, add salt, sweetener and rice. Stir and allow rice to sauté for about 3 minutes over low heat.|
|2.||Increase heat, add 6 cups almond milk slowly (reserving 1/8 of a cup) and bring to a boil.|
|3.||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.|
|4.||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.|
|5.||Slowly add egg mixture to pudding, stirring constantly. Allow to cook for 2 minutes, continuing to stir pudding.|
|6.||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.|
|7.||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.
|Serving Size||1 serving|