Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 2 cups brown rice, cooked
- 2 cups 1% or skim milk
- 1 ounce package sugar-free vanilla pudding or 3.4 ounce package instant* vanilla pudding
- 1 teaspoon cinnamon
- Optional: 2 tablespoons raisins or dried cranberries
*This was used for the nutritional analysis.
Directions
- In a medium bowl, stir the rice, milk, and pudding mix together.
- Stir in cinnamon.
- Add raisins or dried cranberries, if desired.
- Chill and serve when pudding is firm.
Tips and variations
- To cook the brown rice, follow the package directions or see Wild and brown rice: www.z.umn.edu/31as.
- This pudding is also tasty topped with chopped fresh fruit, such is apples, pears, apricots, peaches, or cherries. Canned fruit or thawed frozen fruit can be substituted for the fresh.
- Brown rice is the healthier alternative to white rice as it is a whole grain. Cooked brown rice can be substituted for cooked white rice in any recipe.
Nutritional info
Calories
159
Total fat
0.6 g
Saturated fat
0.2 g
Cholesterol
1.6 mg
Sodium
260 mg
Total carbohydrates
34.4 g
Dietary fiber
1.4 g
Protein
4.3 g
Total sugar
16.6 g
Allergens
Dairy
