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Baked Rice Pudding
We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.
Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 35 minutes
Servings: 4-6
3 cups cooked brown rice
1 ½ cups soy or rice milk
1 cup dried fruit
3 teaspoons brown sugar
1 ½ teaspoons vanilla
dash cinnamon
Preheat oven to 325 degrees.
Combine all ingredients in an oven-proof pot. Heat to just boiling. Remove from heat, stir and place uncovered in the oven. Bake for 30 minutes. Remove from oven and let rest for 5-10 minutes before serving.
Hints: Serve in individual bowls with extra soy or rice milk to pour over the pudding and/or brown sugar to sprinkle on top. This may also be baked in individual bowls. Baking time will be reduced by about half. Different kinds of fruit may be used such as raisins, currents, dried cranberries, or chopped apricots or dates. This may also be served cold or at room temperature.
Source: The McDougall Newsletter
April 19th, 2011 at 8:07 pm
I didn’t have much dried fruit, used dried pineapple…maybe a little too sweet for this recipe, but man this stuff is AWESOME…great texture, great flavor, I’ll make this often.