Brown Rice Pudding

I killed 2 birds with 1 stone. Those 2 birds being 2 of the many new years resolutions, 1- eat healthier and 2- cook more. So I made Lasagna Roll-ups inspired by Southern Hospitality. I then made Brown Rice Pudding.


The kids and Al gave it thumbs-up so here is the recipe. Check out Southern Hospitality for the roll-up recipe. They also turned out beautifully. Lily and Lauryn both liked it. Thank goodness Miss Picky had dinner at Grandma's already or she would have turned up her nose for sure!



Brown Rice Pudding

4 cups skim milk
A little less than 1/2 cup sugar (I used Splenda)
1 tsp vanilla extract
1/8 tsp salt
3/4 cup brown rice, instant or quick cooking
1/2 cup raisins
1/2 cup plain light or non-fat yogurt

Combine the milk, sugar, vanilla and salt in a large pot. Bring to a simmer over medium/high heat. Stir in the rice and reduce heat to low/medium. Simmer, uncovered for 1 hour, stirring occasionally.
Stir in the raisins and simmer until the rice is tender and the pudding begins to thicken, about 15 more minutes. Remove from heat and stir in the yogurt. Serve warm.

Since it takes a little over 1 hour to cook it works nice to start it right before dinner is served. After dinner, clean-up and short rest the dessert is ready to be devoured. Enjoy!