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Categories: Breakfasts, Desserts

Brown Rice Pudding

By now the message seems pretty clear: getting more soy into our diets can help improve our health. For a variety of reasons, soy has been connected to cancer prevention and may fight symptoms of menopause and osteoporosis. Because it ... Read more

Total time: 1 hour | Serves 4
Note: This low-sugar, whole-grain rice pudding would be a comforting alternative to oatmeal on a cool January morning. Make it ahead; it tastes even better the second day.
  • 1/2 cup brown basmati rice
  • 2 cups water
  • 6 green cardamom pods
  • 1 quart low-fat soy milk
  • 1/4 teaspoon salt
  • 1 stick cinnamon
  • 2 tablespoons brown sugar, packed, plus more for garnish
  • 1/4 cup egg substitute

Step 1Combine rice and water in saucepan and bring to boil. Reduce heat and simmer 5 minutes. Drain rice and set aside.

Step 2Wrap cardamom pods in cheesecloth and tie with string. Place in large saucepan and add soy milk, rice, salt, cinnamon stick and 2 tablespoons brown sugar. Bring to boil. Reduce heat to medium and simmer until rice is tender and liquid reduces until pudding-like, 45 to 50 minutes. Remove cinnamon stick and cardamom packet from saucepan. Blend a little of hot liquid into egg substitute, then stir all into hot pudding. Heat and stir just until thickened, about 1 minute. Let cool slightly, then serve in large shallow bowls and sprinkle with brown sugar.

Each serving:
188 calories; 199 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 10 grams protein; 3.28 grams fiber.
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