Dessert: Brown Rice Almond Milk Pudding

Creamy delicious rice pudding made with brown rice and almond milk.

Prep Time: 10 mins

Cook Time: 120 mins

Total Time: 130 mins

This recipe includes superfoods such as:

Cinnamon, Brown Rice

Health benefits of Brown Rice Almond Milk 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

1 cup, dry, yields brown rice
2 tbsps butter
3 large egg yolks
1 tbsp vanilla
1 tsp cinnamon
1/4 tsp sea salt
6 1/8 cups almond milk
8 packets calorie free sweetener

Instructions

1. Melt butter in sauce pan, add salt, sweetener and rice. Stir and allow rice to sauté for about 3 minutes over low heat.

2. Increase heat, add 6 cups almond milk slowly (reserving 1/8 of a cup) and bring to a boil.

3. Once mixture comes to a boil, reduce heat and allow to simmer, covered, on low heat for about an hour to an hour and a half, stirring occasionally. Do not allow to stick to bottom of pan.

4. Once most of the liquid is absorbed, beat egg yolks and vanilla in a small bowl. Heat 1/8 cup of almond milk in microwave for about 20 seconds and slowly add it to egg mixture to temper.

5. Slowly add egg mixture to pudding, stirring constantly. Allow to cook for 2 minutes, continuing to stir pudding.

6. Pour pudding into a pie plate or other serving dish, cover with plastic wrap (vent slightly) and allow to cool on the counter for about an hour.

7. Peel back plastic wrap, sprinkle top with cinnamon and recover. Place in fridge to continue cooling, although you can eat this hot or cold.

Share Brown Rice Almond Milk Pudding