Brown Rice Almond Milk Pudding

Ingredients

• 8 packets calorie free sweetenerNutrition
• 1/4 tsp sea saltNutrition
• 6 1/8 cups almond milkNutrition
• 1 cup, dry, yields brown riceNutrition
• 3 large egg yolksNutrition
• 2 tbsps butterNutrition
• 1 tsp cinnamonNutrition
• 1 tbsp vanillaNutrition

Directions

1. 1Melt butter in sauce pan, add salt, sweetener and rice. Stir and allow rice to sauté for about 3 minutes over low heat.
2. 2Increase heat, add 6 cups almond milk slowly (reserving 1/8 of a cup) and bring to a boil.
3. 3Once mixture comes to a boil, reduce heat and allow to simmer, covered, on low heat for about an hour to an hour and a half, stirring occasionally. Do not allow to stick to bottom of pan.
4. 4Once most of the liquid is absorbed, beat egg yolks and vanilla in a small bowl. Heat 1/8 cup of almond milk in microwave for about 20 seconds and slowly add it to egg mixture to temper.
5. 5Slowly add egg mixture to pudding, stirring constantly. Allow to cook for 2 minutes, continuing to stir pudding.
6. 6Pour pudding into a pie plate or other serving dish, cover with plastic wrap (vent slightly) and allow to cool on the counter for about an hour.
7. 7Peel back plastic wrap, sprinkle top with cinnamon and recover. Place in fridge to continue cooling, although you can eat this hot or cold.

Nutrition per serving

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