Desserts : Puddings, custards & trifles Last Updated: Feb 10th, 2008 - 09:06:49 Stove Top Brown Rice Pudding By Sandra Woodruff  Printer friendly page Yield: 5 servings 2/3 cup quick-cooking brown rice 3 cups nonfat or low-fat milk 1/4 cup natural cane sugar (or use regular sugar)* 1/8 teaspoon salt 1/3 cup golden raisins 1/4 cup liquid fat-free egg substitute or 1 large egg, beaten 1/2 teaspoon vanilla extract 1. Place the rice and milk in a 2-quart nonstick pot and place over medium heat. Cover and cook, stirring frequently, until the milk just begins to bubble around the edges. Reduce the heat to low and simmer covered for 20 minutes. Add the raisins, sugar, and salt; cover and simmer for 10 minutes more. 2. Place 1/4 cup of the rice mixture in a small bowl and stir in the egg substitute or egg. Add the mixture back to the pot and cook, stirring constantly, for a couple of minutes until the mixture thickens slightly. Remove from the heat, and stir in the vanilla. 3. Allow the pudding to cool for 30 minutes and then stir in a little more milk if the mixture seems too thick. Serve warm or chilled. Nutritional Facts (per 2/3-cup serving) Calories: 185 Carbohydrates: 38 g    Fiber: 1.2 g     Fat: 0.7 g    Sat. Fat: 0.2 g Cholesterol: 3 mg      Protein: 7.7 g     Sodium: 161 mg    Calcium: 198 mg    Potassium: 367 mg Diabetic exchanges: 2 1/2 carbohydrate *To reduce calories and carbohydrate: Substitute Splenda for the sugar (-34 calories, -8 grams carb, -1/2 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page