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.
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