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Prep 10min
Total35min
Servings4
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Ingredients
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
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Steps
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.
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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.
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