I recently became aware of something called “hot” rice pudding. Can you believe I spent the first 27 years of my life without knowing about this delicious stuff?
Well, it’s true.
I only knew about cold rice pudding, which, if you think about it, is nothing like the warm stuff.
Anyways, this recipe is great for meal prepping breakfast because it makes 4 nice sized cups. I especially like it because the maple and cinnamon flavors really soak into the rice during the hour it simmers on the stove. Of course, it’s also a fantastic way to switch things up if you fall into the oatmeal for breakfast everyday trap like me.
If give this rice pudding a try, don’t forget to snap a pic and tag it #thedietchef
And of course, you can always check out this recipe, and many many more on my YouTube Channel
Macronutrients (per cup): 120 Calories, 2.75g Fat, 22g Carbs (2g fiber), 2.5g Protein
3 Weight Watcher Points Plus
- 1 Cup (100g) brown rice
- 3 Cups (710mL) unsweetened vanilla almond milk
- 1½ Tbsp (22mL) low-calorie/calorie-free pancake syrup
- 1 Tsp vanilla extract
- 2 Tsp (8g) sugar substitute
- ½ Tsp ground cinnamon
- In a medium sized pot add in
- (1) Cup (100g) brown rice
- (3) Cups (710mL) unsweetened vanilla almond milk
- (1½) Tbsp (22mL) low-calorie/calorie-free pancake syrup
- (1) Tsp vanilla extract
- (2) Tsp (8g) sugar substitute
- (1/2) Tsp ground cinnamon
- Mix until combined
- Turn your burner up to medium and bring to a rolling boil
- Once you have a boil cover and reduce to a simmer for one hour
- Occasionally stir your rice pudding
- Serve hot
How many servings does this make?
It makes 4 servings.
And could you substitute quinoa for the rice?
Also just curious, but if there is 682 calorie in one cup of uncooked brown rice how does the nutritional value divided by 4 yield only 120 calories?