Tuesday, August 9, 2011

Brown Rice Pudding - Diabetic

I joined a new group, and this was posted today. Looks like a keeper.
Brown Rice Pudding - Diabetic
4 cups fat free milk
3/4 cups brown rice
1/4 cups sugar substitute* equivalent to 1/4 cup sugar
1/4 teaspoon salt
1/2 cups almonds, chopped, toasted (optional)
Preheat oven to 350?F. Lightly coat a 2-quart baking dish with nonstick cooking spray. In the prepared dish, combine milk, uncooked rice, sugar, and salt.
Cover and bake about 2 hours or until rice is very tender, stirring occasionally (the liquid will not be completely absorbed).
Let stand, covered, for 30 minutes (mixture will thicken while standing).
Serve warm. Sprinkle each serving with cinnamon and, if desired, almonds.
Makes 8 (about 1/3-cup) servings.
Sugar Substitutes: Choose from Splenda granular or Sweet?N Low bulk or
packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
Make-Ahead Directions: Prepare as directed, except cover and chill for up to
24 hours before serving. If necessary, stir in 2 to 4 tablespoons fat-free milk to thin.
Nutritional Info (Per serving):
Calories: 129, Saturated Fat: 0g, Sodium: 126mg, Dietary Fiber: 1g, Total
Fat: 1g, Carbs: 26g, Cholesterol: 2mg, Protein: 6g
Exchanges: Dairy: 0.5, Starch: 1, Other Carb: 0.5 Carb Choices: 1.5
Have a sunny day!

~~ Shar ~~
Billie C.

We all love Desserts

     ^     ^
       '   '
  (   <**>   )


No comments: