Maple Brown Rice Pudding

This recipe uses Resistant Starch–rich brown rice instead of the usual white. To save time, use a fastcooking brown rice (such as Uncle Ben's Fast & Natural Instant Whole Grain Brown Rice). The almonds pack metabolism boosting MUFAs, too, and the cinnamon may help steady blood sugar.

Resistant Starch: 1.3 g

Yield:

4 servings (serving size: 1/2 cup)

Recipe Time

Prep: 5 Minutes
Cook: 6 Minutes
Total: 11 Minutes

Nutritional Information

Calories 170
Fat 4 g
Satfat 0.5 g
Monofat 2 g
Polyfat 1 g
Protein 4 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 15 mg

Ingredients

1 1/2 cups cooked brown rice
1/2 cup 1% low-fat milk
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
4 tablespoons sliced almonds

Preparation

1. Combine the rice, milk, maple syrup, and cinnamon in a microwavesafe bowl.

2. Microwave at HIGH 6–8 minutes, stirring occasionally, until most of milk is absorbed. Stir and top with almonds.

Note:

The CarbLovers Diet

August 2010