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Friday, October 29, 2010

Rice Pudding

I had a ton of leftover rice from Wednesday's dinner so I decided to make this yesterday. I made it low-fat so Adam can enjoy it without worrying about his cholesterol, but I really wanted to see if the girls would eat it for breakfast. It's actually pretty nutritious (calcium, fibre, protein, complex carbs, etc.) and I used very little sugar considering it made a lot (next time I might add even less). It was a HUGE hit with both girls! You can make it richer, if you want, by using 2% or whole milk and whole eggs. You can also add raisins or other dried fruit, if you wish.

2 cups cooked brown rice
2 cups skim milk
1/4 cup sugar
1/4 cup egg whites (or 2 whole large eggs)
1 tsp vanilla extract
1/2 tsp ground cinnamon

Heat milk and sugar in large saucepan over medium heat. Beat eggs in a medium bowl until frothy. Bring milk to a boil and remove about 1/4 cup of milk, whisking hot milk into eggs to temper them. Add rice, vanilla, cinnamon and egg mixture and simmer until mixture thickens slightly. Remove from heat and pour into serving dish. Cover with plastic wrap against top surface if you do not like a skin to form. Refrigerate for several hours until set.

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