brown rice pudding iii

Ingredients

• Servings: 4
• 2/3 cup brown rice
• 1 1/3 cups water
• 1 (14 ounce) can light coconut milk
• 1 (5 ounce) can evaporated milk
• 1/3 cup granular no-calorie sucralose sweetener (such as splenda®), or more to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon molasses
• 1/2 teaspoon almond extract
• 1 egg, beaten

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• bring the brown rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. stir the sucralose sweetener into the mixture until dissolved. add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
• temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. reduce heat to low and simmer until the mixture thickens, about 45 minutes.