Whole Grain Rice Pudding

I know brown rice isn’t for everyone, but I really like it. When I was a kid I put butter, sugar, and milk in the leftover brown rice and ate it like a dessert. Now, a serving of this thick, creamy, delicious low sugar, low-fat, whole grain dessert is a real comfort food for me.

Ingredients

• 2 TBSP Truvia Baking Blend
• 1/4 tsp fine sea salt
• 1 & 1/4 cups 2% milk
• 1 & 1/2 cups cooked whole grain (brown) rice
• Scant 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 egg yolk from a large egg
• Lightly whipped cream and a little ground cinnamon to serve (optional)

Instructions

1. In a medium pot whisk together the baking blend, salt, and milk.
2. Whisk in the rice, and bring to a boil over medium-high heat, whisking often.
3. Once boiling, turn down the heat to medium and simmer for 15 to 20 minutes, or until the rice is just starting to go get really soft and lose its shape. Whisking every 5 minutes or so.
4. When the rice is done, quickly whisk in the egg yolk. Really whisk it like crazy!
5. Once the egg is incorporated, whisk in the vanilla and the cinnamon.
6. To serve warm, let cool for 5 minutes before spooning into serving dishes.
7. To serve cold, spoon into serving dishes and cool at room temperature for 10 minutes. Then cover with plastic wrap and refrigerate until cold (about an hour).
8. Serve topped with lightly whipped cream and a sprinkle of cinnamon.

Makes 4 Servings

Notes

• 1/2 cup of dry whole grain rice aka brown rice, makes approximately 1 & 1/2 cup cooked rice.
• You could also substitute cooked white rice and white sugar for a less healthy version.