Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Skim milk

  2. 3 cups 480g / 16oz Cooked brown rice

  3. 2 Eggs

  4. 2 tablespoons 30ml Cornstarch

  5. 1/4 cup 40g / 1.4oz Light brown sugar - (firmly packed)

  6. 1 teaspoon 5ml Cinnamon

  7. 2 teaspoons 10ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large nonstick saucepan, bring the milk and rice to a boil, stirring as needed. Reduce the heat and simmer, uncovered, stirring as needed, until thickened, about 5 minutes. In a small bowl, lightly beat the eggs. Add the cornstarch and 1/3 cup water; stir until smooth. Add to the rice mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in the sugar, cinnamon and vanilla; cool slightly. Serve warm or refrigerate, covered, until chilled, at least 3 hours. This recipe yields 8 servings. Per Serving: 181 Calories, 2 g Total Fat, 1 g Saturated Fat, 56 mg Cholesterol, 86 mg Sodium, 32 g Total Carbohydrate, 1 g Dietary Fiber, 8 g Protein, 173 mg Calcium. Serving Provides: 1 Bread, 1 Protein/Milk. Points Per Serving: 4.


Send feedback