Sugar Free Brown Rice Pudding Recipes

SUGARLESS RICE PUDDING

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.

BROWN SUGAR AND CINNAMON RICE PUDDING

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

BROWN RICE PUDDING

Steps:

• In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.

SUGAR-FREE BROWN RICE PUDDING

Steps:

• In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
• In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
• Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
• Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
• Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
• Remove from heat, cover top with wax paper and place in the refrigerator to cool.

SUGAR FREE BROWN RICE PUDDING

Steps:

• Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
• Add Splenda, salt, and cinnamon to taste.
• Bring to a low boil and continue to stir, until milk starts to thicken.
• Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
• Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
• Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
• Turn off the heat and stir in the vanilla and coconut oil.
• Serve warm or cold.

DIABETIC RICE PUDDING FOR TWO

Steps:

• Stir all ingredients together in a medium sized saucepan.
• Heat the mixture until hot but not boiling.
• Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
• Don't cook until dry because it will thicken a bit more when cooled.
• Divide between two ramekins. Serve warm.
• Makes two 1/2 cup servings.