BAKED BROWN RICE PUDDING

This is not a quick recipe but will result in a tasty rice pudding.

1 1/4 cups hot water
1/2 tsp ground cinnamon
1/2 cup brown rice
1/4 tsp salt
2 1/2 cups low-fat (1%) milk
2 eggs, beaten
1 1/2 tsp vanilla
1 tsp orange zest
1/3 cup Splenda Granular (or an equal to amount of your favorite sweetener)
1/2 tsp ground cinnamon

Combine the water, 1/2 teaspoon of ground cinnamon, and salt in a medium saucepan; bring to a boil. Stir rice into the boiling mixture; cover and cook around 40 minutes or until most of the water has been absorbed.

Meanwhile, preheat oven to 325 degrees.
Lightly spray a 2-quart baking dish with nonstick cooking spray; set aside.

Stir the milk, eggs, vanilla, zest, and Splenda into the rice. Bring mixture to a simmer. Transfer mixture to the prepared baking dish.

Bake, uncovered, 30 minutes; stir. Bake another 30 minutes and stir again. Remove from the oven and swirl in the remaining cinnamon.

Note: Pudding will thicken as it cools. May be served warm or chilled.

Yield: 6 servings of 1/2 cup each.
Per serving: 135 calories, 18 g carbs, 7 g protein, 2 g (1 saturated) fat, 1 g fiber
Diabetic Exchanges = 1/2 low-fat milk, 1/2 carbs, 1/2 lean meat

Personal Note: Sliced or slivered toasted almonds make a nice garnish and almonds are good for you.

Note: File Photo