Stove Top Rice Pudding
created by Dr. P-J
4/29/22
4/29/22
Stove Top Rice Pudding
by Dr. P-J
NOTES
This dessert is meant to be a low sugar snack or dessert that packs a nutritional punch. I add very little sweetener and usually use wholesome brown rice, raisins, and non-fat no-sugar yogurt. All the measurements are a guess – I have never actually measured the ingredients. I just eyeball them and taste as I go. The milk should be “just enough” so that you can cook the raisins and fatten up the rice.
THEREFORE:
All measurements are approximate. Fix it up the way you like it. Taste as you go.
Any kind of cooked rice will do. Leftover white rice from take-out makes it a delicious but less nutritional treat.
Any kind of milk is good.
Any kind of raisins or other dried fruit will be fine.
Adjust spice, honey, and vanilla amounts to suit yourself. Add other spices to your taste.
Use any flavor and type of yogurt you like. Use more or less yogurt to make it more or less creamy.
PREPARTION NOTES
Servings: 4 - 6
Preparation time: 20 – 30 minutes
Difficulty: super easy
INGREDIENTS
2 cups cooked brown rice
¾ cup 2% milk
½ cup dark raisins
½ teaspoon honey
¼ teaspoon cinnamon
1 dash nutmeg
½ teaspoon vanilla
1 cup Oikos Triple Zero Vanilla Yogurt
DIRECTIONS
Put hot or cold rice in heavy saucepan. Add milk. Slowly bring to a low simmer; do NOT boil or scald milk. Add raisins. Using a large heat-proof rubber spatula, stir every so often, cooking until raisins are soft and milk is mostly or totally absorbed. Add honey; gently stir in. Add cinnamon and nutmeg; gently stir in. Add vanilla; gently stir in.
Remove from heat.
Gently fold in yogurt.
Turn into bowls, serving dish, or storage dish. Serve or refrigerate
Refrigerate leftovers. Serve leftovers cold. Not tested for reheating.
by Dr. P-J
NOTES
This dessert is meant to be a low sugar snack or dessert that packs a nutritional punch. I add very little sweetener and usually use wholesome brown rice, raisins, and non-fat no-sugar yogurt. All the measurements are a guess – I have never actually measured the ingredients. I just eyeball them and taste as I go. The milk should be “just enough” so that you can cook the raisins and fatten up the rice.
THEREFORE:
All measurements are approximate. Fix it up the way you like it. Taste as you go.
Any kind of cooked rice will do. Leftover white rice from take-out makes it a delicious but less nutritional treat.
Any kind of milk is good.
Any kind of raisins or other dried fruit will be fine.
Adjust spice, honey, and vanilla amounts to suit yourself. Add other spices to your taste.
Use any flavor and type of yogurt you like. Use more or less yogurt to make it more or less creamy.
PREPARTION NOTES
Servings: 4 - 6
Preparation time: 20 – 30 minutes
Difficulty: super easy
INGREDIENTS
2 cups cooked brown rice
¾ cup 2% milk
½ cup dark raisins
½ teaspoon honey
¼ teaspoon cinnamon
1 dash nutmeg
½ teaspoon vanilla
1 cup Oikos Triple Zero Vanilla Yogurt
DIRECTIONS
Put hot or cold rice in heavy saucepan. Add milk. Slowly bring to a low simmer; do NOT boil or scald milk. Add raisins. Using a large heat-proof rubber spatula, stir every so often, cooking until raisins are soft and milk is mostly or totally absorbed. Add honey; gently stir in. Add cinnamon and nutmeg; gently stir in. Add vanilla; gently stir in.
Remove from heat.
Gently fold in yogurt.
Turn into bowls, serving dish, or storage dish. Serve or refrigerate
Refrigerate leftovers. Serve leftovers cold. Not tested for reheating.