Dessert: Baked Rice Pudding

A sweet and fun dessert made with brown rice and sprinkled with cinnamon.

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

This recipe includes superfoods such as:

Cinnamon, Brown Rice

Health benefits of Baked Rice Pudding

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3 large egg whites
1 large egg
1 1/2 cups 1% lowfat milk
1/4 cup white sugar
1 tsp vanilla extract
2/3 cup cooked brown rice
1/4 tsp cinnamon

Instructions

1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.

2. Add cooked rice and dates and mix well.

3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.

4. Bake, uncovered at 325° F (140° C) for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.

5. Serve warm or chilled with a sprinkle of cinnamon or nutmeg.

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