Brown Rice Pudding

Recipe Ingredients

1/2 cup	80g / 2.8oz	Brown basmati rice
2 cups	474ml	Water
6		Green cardamom pods
1		Low-fat soy milk
1/4 teaspoon	1.3ml	Salt
1		Cinnamon
2 tablespoons	30ml	Brown sugar - (packed) - plus
		Brown sugar - for garnish
1/4 cup	49g / 1.7oz	Egg substitute

Recipe Instructions

Combine rice and water in saucepan and bring to boil. Reduce heat and simmer 5 minutes. Drain rice and set aside.

Wrap cardamom pods in cheesecloth and tie with string. Place in large saucepan and add soy milk, rice, salt, cinnamon stick and 2 tablespoons brown sugar. Bring to boil. Reduce heat to medium and simmer until rice is tender and liquid reduces until pudding-like, 45 to 50 minutes.

Remove cinnamon stick and cardamom packet from saucepan. Blend a little of hot liquid into egg substitute, then stir all into hot pudding. Heat and stir just until thickened, about 1 minute.

Let cool slightly, then serve in large shallow bowls and sprinkle with brown sugar.

This recipe yields 4 (1/2-cup) servings.

Each serving: 188 calories; 199 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 10 grams protein; 3.28 grams fiber.

Source:
The Los Angeles Times, 01-12-2000

Rating

Average rating:

6 (1 votes)

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