Sugar Free Brown Rice Pudding Food

BROWN RICE PUDDING

Steps:

• Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
• Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.

HEALTHIER CREAMY RICE PUDDING

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

BROWN SUGAR AND CINNAMON RICE PUDDING

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

DIABETIC RICE PUDDING FOR TWO

Steps:

• Stir all ingredients together in a medium sized saucepan.
• Heat the mixture until hot but not boiling.
• Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
• Don't cook until dry because it will thicken a bit more when cooled.
• Divide between two ramekins. Serve warm.
• Makes two 1/2 cup servings.

CREAMY BROWN RICE PUDDING

Steps:

• Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
• Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

BROWN RICE PUDDING

Steps:

• In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.

SUGAR-FREE BROWN RICE PUDDING

Steps:

• In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
• In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
• Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
• Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
• Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
• Remove from heat, cover top with wax paper and place in the refrigerator to cool.

SUGAR FREE BROWN RICE PUDDING

Steps:

• Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
• Add Splenda, salt, and cinnamon to taste.
• Bring to a low boil and continue to stir, until milk starts to thicken.
• Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
• Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
• Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
• Turn off the heat and stir in the vanilla and coconut oil.
• Serve warm or cold.

NO SUGAR, NO FAT 5-MINUTE RICE PUDDING

Steps:

• Make pudding according to directions- except stop when it is just starting to get firm.
• (Maybe a minute or so into the two the directions say) Add rice, raisins, cinnamon and stir well.
• Refrigerate until cool.

HEALTHY BROWN RICE PUDDING

Steps:

• Put 1 1/2 cups uncooked brown rice, salt, and boiling water into a greased baking dish with a lid, or cover with foil.
• Bake at 375 for 1 hours.
• This will make about 5 cups of cooked rice, so you can start here if you have cooked rice.
• Put rice, milk, sugar, and butter into a heavy bottomed pot. Simmer on medium low, stirring occasionally.
• Cook for an hour to 90 min, until rice pudding is thickened.
• Add vanilla and cinnamon, eat warm or cold.
• Dust with cinnamon sugar on top if you like it a little sweeter.

SUGARLESS RICE PUDDING

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.

EASY, CREAMY LOW-FAT RICE PUDDING

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.