Brown Rice Pudding

Our version of rice pudding makes the ambitious switch from white to brown rice, but we think we've done a pretty darn good job. Compare them!

​Makes: 8 servings

Ingredients
1 cup brown rice, uncooked
2 cups water
½ tsp salt
2 cups 1% milk
¼ cup light brown sugar
½ tsp ground cinnamon, plus more for sprinkling
1 tsp vanilla
2 medium ripe bananas, mashed
1 Tbs lemon zest

Optional Toppings: walnuts, raisins, fruit, etc.
 
Instructions
  1. Add first 7 ingredients to slow cooker*, stir to combine, and cook on low for about 4-4½ hours.
  2. Stir in mashed bananas and lemon zest.
  3. Serve and sprinkle with cinnamon and desired toppings. 

*Alternative for stove-top:
  1. Add rice, water, and salt to a large pot, stir to combine and bring to a boil over medium-high heat.
  2. Reduce heat to low, cover and simmer for about 45 minutes, or until water is absorbed.
  3. Add milk, brown sugar, and cinnamon. Bring back to a simmer and cook for about 10 minutes, until creamy.
  4. Turn off heat and stir in vanilla, lemon zest, and banana.
  5. Serve and sprinkle with cinnamon and desired toppings.

Source: Food.com via American Heart Association
​​Nutrition Information
Serving Size: ½ cup

Calories: 160
Total Fat: 1.5g
Saturated Fat: 0.5g
Protein: 4g
Sodium: 180mg
Carbohydrates: 34g
Added Sugar: 7g
Fiber: 2g