Sugar Free Brown Rice Pudding
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 4 cups brown rice (cooked)
- 4 cups unsweetened almond milk (or coconut almond milk)
- 1 cup Splenda sugar substitute (to taste)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 4 eggs
- 1 tablespoon coconut oil
- 1⁄4 teaspoon salt
directions
- Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
- Add Splenda, salt, and cinnamon to taste.
- Bring to a low boil and continue to stir, until milk starts to thicken.
- Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
- Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
- Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
- Turn off the heat and stir in the vanilla and coconut oil.
- Serve warm or cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Stephsfanny
Ogden, Utah