Brown Rice-Banana Pudding

Donna shared this recipe with us and said it is really good. Hope some of you enjoy. I know when I get back I'm going to give it a try. Thank you Donna, Gene too.


Fold 1 cup of raspberries or sliced strawberries into the cooled pudding.

1 cup cooked brown rice
1 cup fat-free skim milk
1/8 tsp table salt
1 medium banana, mashed
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup fat-free whipped topping, thawed (optional)

Instructions:

Combine the rice, milk, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer the rice mixture to a medium bowl and let cool.

Stir in the banana, vanilla, and cinnamon. Spoon the pudding evenly into 2 dessert dishes. Top evenly with the whipped topping, if using. Yields 2/3 cup pudding without whipped topping per serving.

6 Points Plus per serving