Cherry Almond Brown Rice Pudding
Teresa Blackburn
- Yield: 6 servings
- Prep: 10 minutes
- Cook: 55 minutes
The velvety texture of this pudding is achieved by baking it in a simple water bath.
Ingredients
- 3 eggs, beaten
- 1 1/2cups 1 percent low-fat milk
- 1/3cup packed brown sugar
- 1teaspoon vanilla extract
- 1/2teaspoon almond extract
- 1teaspoon cinnamon
- 1cup cooked brown rice
- 1/2cup dried cherries
- 1/2cup almonds, toasted, coarsely chopped (optional)
Instructions
- Preheat oven to 350F.
- Combine eggs, milk, sugar, vanilla, almond extract and cinnamon in a medium mixing bowl. Beat until well combined (but not foamy.) Stir in rice and cherries. Pour mixture into 1 1/2-quart casserole dish. Place dish in a 2-quart square baking dish or pan on an oven rack. Pour boiling water into the baking dish around the casserole dish to a depth of 1 inch.
- Bake 45 to 55 minutes, until a knife inserted near center comes out clean. Serve warm or room temperature. Garnish with almonds.
Nutritional Info *per serving
- Calories 181
- Fat 3g
- Saturated Fat 1g
- Cholesterol 109mg
- Sodium 69mg
- Carbohydrate 33g
- Fiber 1g
- Sugars 23g
- Protein 6g