Sugar Free Brown Rice Pudding Recipes

Steps:

• In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
• In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
• Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
• Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
• Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
• Remove from heat, cover top with wax paper and place in the refrigerator to cool.

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

Steps:

• Put 1 1/2 cups uncooked brown rice, salt, and boiling water into a greased baking dish with a lid, or cover with foil.
• Bake at 375 for 1 hours.
• This will make about 5 cups of cooked rice, so you can start here if you have cooked rice.
• Put rice, milk, sugar, and butter into a heavy bottomed pot. Simmer on medium low, stirring occasionally.
• Cook for an hour to 90 min, until rice pudding is thickened.
• Add vanilla and cinnamon, eat warm or cold.
• Dust with cinnamon sugar on top if you like it a little sweeter.

Steps:

• In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
• Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
• Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
• Top individual servings with a little additional cinnamon before serving, if desired.

Steps:

• In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.

Steps:

• Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
• Add Splenda, salt, and cinnamon to taste.
• Bring to a low boil and continue to stir, until milk starts to thicken.
• Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
• Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
• Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
• Turn off the heat and stir in the vanilla and coconut oil.
• Serve warm or cold.

Steps:

• Make pudding according to directions- except stop when it is just starting to get firm.
• (Maybe a minute or so into the two the directions say) Add rice, raisins, cinnamon and stir well.
• Refrigerate until cool.

Steps:

• Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
• Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.