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Baked Rice Pudding


Rice pudding is comfort food in it's most classic form. I'm taking a lighter approach by using brown rice and almond milk. The water bath technique 

keeps the pudding moist and creamy without getting dry around the edges. The raisins add a burst of sticky sweetness in each bite. 
Even though this bakes for a hefty chunk of time, the brown rice holds it’s chewy texture so you can scoop out a nice serving and it won’t ooze all over the dish.
 
* Serves 6
4 Weight Watchers Points per serving (approx.)

non-stick cooking spray
2 large eggs, beaten
1/4 cup sugar
1/4 teaspoon salt
2 cups almond milk, warmed 
1 1/4 cups brown rice (not instant), cooked and cooled
1/4 cup raisins
1 teaspoon vanilla
1/2 teaspoon cinnamon, plus more for serving

  • Preheat oven to 325 degrees. Spray a casserole dish with nonstick cooking spray (I use a 1-1/2 quart CorningWare).
  • In a large bowl, combine eggs, sugar and salt.
  • Gradually whisk the warmed almond milk into the egg mixture.
  • Stir in rice, raisins and vanilla.
  • Pour into the greased casserole dish. Set the casserole dish into a larger ovenproof dish (like a standard roasting pan).
  • Fill the larger dish with hot water until it reaches halfway up the casserole. 
  • Bake for 90 minutes or until the pudding sets and a knife inserted into the center pulls out clean.
  • Dust with cinnamon to serve.

Tips & Tricks

  • If you have a tree nut allergy or prefer to use cow's milk, opt for a light variety like 1% or 2%.



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