Ready in only 35 minutes, brown rice pudding is topped with fresh strawberries drizzled in maple-flavored syrup.
cup uncooked brown rice
can (14.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
cups fat-free (skim) milk
vanilla bean, split lengthwise, or 1/2 teaspoon vanilla
oz fresh strawberries, quartered
tablespoon sugar-free maple-flavored syrup
teaspoon balsamic vinegar
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.
Heat oven to 350°F. Place strawberries in shallow baking dish. Drizzle with syrup; stir until berries are coated.
Bake 30 minutes or until berries are very soft. Remove from oven. Stir in vinegar. Serve pudding warm or chilled with roasted strawberries.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.