Walnut Raisin Brown Rice Pudding
Carol Wiley Ganger
I like recipes that use ingredients that you usually have on hand and is fast and easy...and of course taste gooood!
This low calorie rice pudding has been family tested and approved and can be whipped up in no time.
1 1/2 clow fat (i use skim)
1/6 cbrown sugar (splenda), firmly packed, (1/3 cup, if using regular brown sugar)
1 tspvanilla extract
1/4 tspalmond extract, optional (i have used before, but not necessary)
1 tspcinnamon, ground
1 cbrown rice, cooked ( i use instant brown rice, for shorter cooking time)
1/2 cwalnut pieces
How to Make Walnut Raisin Brown Rice Pudding
- Combine eggs, milk, sugar, vanilla and cinnamon in a mixing bowl. Beat until well combined (but not foamy).Stir in rice, raisins and walnuts. Pour into a 1 1/2 quart ovenproof dish. Place dish in a larger baking dish or pan. Pour boiling water into the backing dish (being careful not to get water in the pudding mixture) to a depth of approx. 1 inch.
- Bake in preheated 350 degree oven for 45 to 55 minutes, until a knife inserted near center comes out clean.Serve warm or at room temperature. Garnish with whipped topping or ice cream.
- Note: You can, also use dried cherries or craisins. Pecans or Almonds for a change or whatever you happen to have on hand.