Prep 5 mins
Cook 10 mins
I'm always looking for ways to make desserts healthier. You could certainly use soy milk if you wanted to, and 1/2 cup of raisins can be added if you want. This recipe was originally found in Leanne Ely's "Healthy Foods." Prep time does not include cooking the rice as I usually have some leftover.
- 1 cup cooked brown rice
- 1⁄2 cup maple syrup
- 1 3⁄4 cups milk (I use skim though 1% is probably better)
- 1 egg
- 3 egg whites
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- Mix together all ingredients but rice in a medium pot.
- Add the cooked rice and cook for 10 minutes over low to medium heat.
- Serve with a little cinnamon or sweetener, if desired.
This pudding has a very good flavor, but it just didn't work out for me. I think there's too much liquid and not nearly enough rice to be made as stated. I tried cooking it for 10 minutes as written, but nothing happened. It was like rice soup. So instead I brought it to a boil and had to simmer it for almost 15 minutes for it to start to thicken up, and it still ended up being mushy and the I think the eggs kind of coagulated. I don't want to rate this in case it's something I did wrong, but this just wasn't at all what I was expecting.
Kind of had the same experience as Kree...it was soupy, the eggs coagulated even though I did mix it A LOT...took a longer time to cook than it should have and at a higher temp. Wasn't creamy, but tasted good. The taste is what counts to me....therefore I give the rating I did. I KNOW I followed the directions correctly.
I made this using white rice and used the full 1-3/4 cups milk, I reduced the egg white to only one, and that seemed to work out fine, there is just the perfect amount of maple syrup in this recipe. thanks ladypit!...Kitten