Brown Rice Pudding with Easy Roasted Strawberries

Blogger Lauren Keating of Healthy-Delicious.com shares a dessert inspired by the farmers’ market.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4

Pudding

1/2
cup uncooked brown rice
1/3
cup sugar
1
can (14.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
1 1/2
cups fat-free (skim) milk
1
vanilla bean, split lengthwise, or 1/2 teaspoon vanilla

Topping

8
oz fresh strawberries, quartered
1
tablespoon sugar-free maple-flavored syrup
1
teaspoon balsamic vinegar

  • 1 In 2-quart saucepan, mix all Pudding ingredients. Heat to boiling. Reduce heat; simmer about 40 minutes, stirring occasionally, until rice is soft and most of liquid is absorbed.
  • 2 Heat oven to 350°F. Place strawberries in shallow baking dish. Drizzle with syrup; stir until berries are coated.
  • 3 Bake 30 minutes or until berries are very soft. Remove from oven. Stir in vinegar. Serve pudding warm or chilled with roasted strawberries.

Expert Tips

Make a double batch of strawberries–they’re delicious stirred into yogurt or oatmeal, too!

This pudding is great warm, chilled, or at room temperature. It will thicken as it cools. If you prefer a thinner consistency, stir a tablespoon or two of fat-free (skim) milk into the chilled pudding.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
95mg
95%;
Total Carbohydrate
47g
47%
(Dietary Fiber
3g
3%
  Sugars
26g
26%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
25%;
Calcium
15%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.