WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Thursday, January 3, 2013

BROWN RICE PUDDING

Note: I recommend that diabetics always use brown rice.  Do not even keep white rice in your house.

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.

1 comment:

  1. 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.

    ReplyDelete

Note: Only a member of this blog may post a comment.