Brown rice pudding 4 servings
1 1/2c cooked brown rice
1 3/4 cup vanilla almond breeze unsweetened skim milk for simply filling
3/4c egg substitute
1/4c baking splenda more or less depending on how sweet you like things or substitute your favorite sweetener
1 tsp vanilla extract
Warm the almond breeze/skim milk and the sweetener until almost simmering.
Add 1/2c of the warm milk mixture to the 3/4 c of egg substitute to warm it up.
Add back into the rest of the milk mixture stirring until at a simmer. Simmer and stir for 7 to 10 minutes.
Add in the cooked rice and vanilla extract and stir and simmer for another 5 minutes.
Let sit to cool stirring every now and then.
Put into the fridge to finish cooling. It will thicken as it cools.
Put into 4 individual bowls and top with fruit.
Enjoy!
