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Leftover Brown Rice Pudding

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Total time: 25 minutes

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Serves 4

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6.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 cup - Rice, brown, long-grain, cooked


2 cup - Milk, almond


2 tb - Sugars, maple


1 dash - Salt, table


1 tb - Psyllium, dry


1 tsp - Vanilla extract


⅛ tsp - Spice, cinnamon


½ cup - Nuts, almonds, roasted, with skin, unsalted, coarsely chopped


¼ cup (not packed) - Raisins, seedless

UTENSILS

Large saucepan, Chopping board, Knife

INSTRUCTIONS

1. Combine the cooked brown rice, almond milk, maple sugar, psyllium husk and salt in a large saucepan.


2. Heat the mixture over medium heat, uncovered. Cook until thickened while stirring occasionally, about 20 mins.


3. Remove from the heat and stir in the vanilla extract.


4. Spoon into dessert bowls and garnish with raisin, chopped almond and a sprinkle of cinnamon. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 269g

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Energy (kcal)

314

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Carbs (g)

40.2

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Proteins (g)

7.0

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Fats (g)

12.6

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Fibre (g)

6.3

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