INGREDIENTS
3/4 cup quick-cooking brown rice
1 1/2 cups water
1/2 cup dried cherries or cranberries
1 package or 1 ounce sugar-free vanilla pudding mix
1 3/4 cups fat-free/ skim milk
1/8 teaspoon salt
1/2teaspoon cinnamon, grind
1 cup fresh or frozen blueberries, thawed
1tablespoon powdered sugar substitute
1/4teaspoon vanilla
COOKING INSTRUCTIONS:
-
In a medium saucepan, mix rice, water and cherries. Adjust heat to medium high.
Bring the mixture to a boil. -
After attaining boiling point, adjust heat to a minimum. Cover the saucepan. Let it simmer for at least 12 minutes or until water is absorbed by rice and the rice is tender.
-
In a medium bowl, combine pudding mix, milk, salt and cinnamon. Whisk the mixture for 2 minutes or until it thickens. Set aside.
-
In a smaller bowl, mix blueberries, sugar and vanilla. Stir well to blend.
-
Add the cooked rice to the pudding mixture, Mix well to combine the flavours.
-
Can be served hot, room temperature or chilled. Best served with blueberry
toppings.
Can make 8 Servings
Dietary Exchanges:
2 Starch
142 calories (3% of calories from fat),
1g Total Fat, less than 1g saturated fat, 3g
Protein, 32g Carbohydrate, 1mg Cholesterol,
2g Dietary Fiber, 218mg Sodium