Creamy Brown Rice Pudding

Recipe Ingredients

4 cups	948ml	Skim milk
3 cups	480g / 16oz	Cooked brown rice
2		Eggs
2 tablespoons	30ml	Cornstarch
1/4 cup	40g / 1.4oz	Light brown sugar - (firmly packed)
1 teaspoon	5ml	Cinnamon
2 teaspoons	10ml	Vanilla

Recipe Instructions

In a large nonstick saucepan, bring the milk and rice to a boil, stirring as needed. Reduce the heat and simmer, uncovered, stirring as needed, until thickened, about 5 minutes.

In a small bowl, lightly beat the eggs. Add the cornstarch and 1/3 cup water; stir until smooth. Add to the rice mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.

Remove from the heat and stir in the sugar, cinnamon and vanilla; cool slightly. Serve warm or refrigerate, covered, until chilled, at least 3 hours.

This recipe yields 8 servings.

Per Serving: 181 Calories, 2 g Total Fat, 1 g Saturated Fat, 56 mg Cholesterol, 86 mg Sodium, 32 g Total Carbohydrate, 1 g Dietary Fiber, 8 g Protein, 173 mg Calcium.

Serving Provides: 1 Bread, 1 Protein/Milk.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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