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Traditional rice pudding is often made with white arborio rice, milk and sugar. In this healthier version, brown basmati rice is used instead and makes this pudding just as creamy, but more nutritious than
its traditional counterpart. This recipe is easily adaptable to make dairy free by substituting the dairy milk for unsweetened almond milk or even coconut milk.
Ingredients:
1 cup brown Basmati rice
4 1/2 cups 1% fat milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 to 1 teaspoon
SweetDrops liquid Cinnamon Stevia
Method:
In a large saucepan, bring rice, milk and salt to a boil over medium high heat. Reduce heat, cover and simmer for 45 minutes. Turn heat over, keep covered and allow to sit for 10 more minutes. Mix in the rest of the ingredients and stir well. Taste and adjust Sweetleaf liquid Cinnamon Stevia if needed. Transfer pudding to 6 ramekins or glasses. Press plastic wrap onto the surface of each pudding to prevent it from forming a skin. Refrigerate 1 hour or up to 3 days. Serve with whipped cream and a sprinkle of cinnamon.
Recipe courtesy www.SugarFreeMom.com
