Brown rice-based recipe for healthy rice pudding

Brown rice-based recipe for healthy rice pudding

Brown rice-based recipe for healthy rice pudding

Almond milk and cinnamon are used in this simple and healthy rice pudding to give it a robust and comforting flavor. For a tasty and simple breakfast meal, make it on the stovetop, the Instant Pot, or the crockpot.

Ingredients
Dark Rice Pudding
1/2 cup long-grain brown rice (dry)
1 1/2 cups unsweetened almond milk or water
1 teaspoon vanilla
1/2 tsp cinnamon
nutmeg, 1/2 tsp.
Alternative Toppings:
1 optional teaspoon of cinnamon
1/4 cup of almonds and a half cup of mixed berries are optional.
Optional: 1 teaspoon honey

Instructions
In the Instant Pot insert, combine all the ingredients for the brown rice pudding.
Turn the pressure valve to sealing before closing the lid.
Use the “porridge” option on the high pressure cooker to cook the rice pudding for 25 minutes. Allow natural pressure relief to occur.
Mix the pudding and remove the top. Fresh berries, cinnamon, almond slices, and a teaspoon of honey, if preferred, should be sprinkled on top while still hot.
a stovetop
Make your rice first by putting 1 1/2 cups of water and the brown rice in a sauce pan. Rice should be brought to a boil before being covered with a lid and heated gently. Brown rice should be cooked for 40–45 minutes, stirring periodically, until it is soft.

Incorporate the almond milk, vanilla, cinnamon, and nutmeg after removing the top.
Re-boil the rice pudding, then turn the heat to low and let it simmer uncovered for an additional 5 to 10 minutes, or until the almond milk has thickened and the rice pudding is creamy.

Serve the warm brown rice pudding with fresh berries, cinnamon, almond slices, and honey on top.

Cooking slowly:

You must use 2 cups of almond milk while making rice pudding in a slow cooker. This is so that the liquid has more time to evaporate than it would in the Instant Pot.

In the slow cooker, combine brown rice, almond milk, vanilla, cinnamon, and nutmeg. Use 2 cups of almond milk, don’t forget.
For 1-2 hours, cook the rice under high pressure with a cover.
Serve the heated, still-warm brown rice pudding with fresh berries, cinnamon, almond slices, and honey on top.

Notes
Servings Per Container: 2; 1/2 cup
About 1 cup rice pudding is produced.
Whole Recipe: 2Y, 2 tsp Per Serving: 1Y, 1 tsp for the 21-Day Fix
Per serving, Weight Watchers: Green Plan Points: 6, Blue Plan Points: 6, Purple Plan Points: 1.
Remember to figure the points for any toppings you use!

Use this as a morning recipe (2B Mindset)
It’s a fantastic nutritious option, and you can complete your dish by include your preferred protein side.
To allow the pudding to be sweetened to everyone’s taste or tsp counts, I created the rice pudding without added sugar. If preferred, you may mix in a few tablespoons of sugar with the rice before cooking.
Nutrition
Calories: 219kcal, 40g carbohydrate, 5g protein, 4g fat, 1g saturated fat, 247mg sodium, 103mg potassium, 3g fiber, 4g sugar, 242mg calcium, and 1mg iron.