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Ingredientes
- 1/2 c. brown basmati rice
- 2 c. water
- 6 x green cardamom pods
- 1 quart low-fat soy lowfat milk
- 1/4 tsp salt
- 1 stk cinnamon
- 2 Tbsp. brown sugar - (packed) plus Brown sugar for garnish
- 1/4 c. egg substitute
Direcciones
- Combine rice and water in saucepan and bring to boil. Reduce heat and simmer 5 min. Drain rice and set aside.
- Wrap cardamom pods in cheesecloth and tie with string. Place in large saucepan and add in soy lowfat milk, rice, salt, cinnamon stick and 2 Tbsp. brown sugar. Bring to boil. Reduce heat to medium and simmer till rice is tender and liquid reduces till pudding-like, 45 to 50 min.
- Remove cinnamon stick and cardamom packet from saucepan. Blend a little of warm liquid into egg substitute, then stir all into warm pudding. Heat and stir just till thickened, about 1 minute.
- Let cold slightly, then serve in large shallow bowls and sprinkle with brown sugar.
- This recipe yields 4 (1/2-c.) servings.
- Comments: This low-sugar, whole-grain rice pudding would be a comforting alternative to oatmeal on a cold January morning. Make it ahead; it tastes even better the second day.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 76 | 17% |
| Total Fat 9.03g | 11% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 189mg | 8% |
| Potassium 1952mg | 56% |
| Total Carbs 55.44g | 15% |
| Dietary Fiber 14.9g | 50% |
| Sugars 16.23g | 11% |
| Protein 43.78g | 70% |
