Leftover Brown Rice Pudding

Published: January 07, 2015

Yield: 4 cups

# Servings: 8
Serving size: ½ cup 

What you need:

2 cups 1% or fat free milk                                                                  
3 egg yolks lightly broken
2 cups Cooked brown rice, leftover
2 tbsp raisins, unsweetened
2 tbsp brown sugar
¼ tps vanilla extract
Pinch sea salt, fine ground

What you do:

  1. Combine the milk and egg yolks, whisking gently, in a medium sized heavy bottomed saucepan.  Bring to a gently boil and reduce heat to a simmer
  2. Fold in the rice, brown sugar, vanilla extract, raisins, and pinch of salt
  3. Simmer gently, stirring constantly with a rubber spatula, for about 3-4 minutes or until the mixture thickens
  4. Remove from the heat and allow to cool fully
  5. Store cooled pudding covered in the refrigerator
  6. Enjoy!  

Nutrition: (per serving)

Calories 120, Total Fat 2.5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 70mg, Sodium 105mg,          
Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 7g, Protein 4g, VitA 4%, VitC 0%, Calcium 10%, Iron 2%

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