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Brown Rice Pudding with Easy Roasted Strawberries

  • Prep 10 min
  • Total 35 min
  • Servings 4

Ready in only 35 minutes, brown rice pudding is topped with fresh strawberries drizzled in maple-flavored syrup. MORE + LESS -

Lauren Keating Lauren Keating
August 2, 2012

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
260mg
7%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
13%
Sugars
26g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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