nonstick canola cooking spray
4 cups fat-free milk
3/4 cup regular brown rice
1/4 cup Splenda granulated
dash of salt
Ground cinnamon for garnish
1/2 cup chopped almonds, toasted, for garnish
Preheat oven to 350 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray.
In the baking dish, combine the milk, uncooked rice, sugar, and salt. Cover and bake at 350 degrees for 2 hours or until the rice is very tender, stirring occasionally. The liquid will not be totally absorbed. Remove from the oven and let stand, covered, for half an hour; mixture will thicken during this time.
Serve warm by placing in small dessert bowls; sprinkle each serving with a generous sprinkle of cinnamon and top with some almonds. Be very generous with the cinnamon as it is a blood sugar stabilizer. In fact, I add 1/4 teaspoon to 1/2 teaspoon to the mixture before baking.
Yield: 8 servings.
My 8-year-old granddaughter made this on Saturday for her and her 20-year-old cousin. Neither one are diabetic and they loved it. It was gone before bedtime. We are going to try it next week with soy milk.
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