Sugar Free Brown Rice Pudding

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READY IN: 1hr
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
  • Add Splenda, salt, and cinnamon to taste.
  • Bring to a low boil and continue to stir, until milk starts to thicken.
  • Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
  • Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
  • Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
  • Turn off the heat and stir in the vanilla and coconut oil.
  • Serve warm or cold.
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