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Baked Rice Pudding
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Authored By: Polly Pitchford, Full Spectrum Health™
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Good for breakfast, dessert or snack.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
2 cups cooked brown rice2 cups vanilla rice milk1 1/2 teaspoons cinnamon3 tablespoons whole wheat pastry flour1 teaspoon vanilla extract2 tablespoons almond butter1/4 cup almonds, chopped
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven to 400°.
Place rice in a mixing bowl. Using a wooden spoon, break up any clumps of rice.
In a blender or food processor blend together rice milk, cinnamon, flour, vanilla, and almond butter. Pour wet mixture into the rice and mix well.
Transfer to a baking dish and bake for 45 minutes. Remove from the oven and allow to cool for a few minutes. Serve with almonds. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 290
Calories from Fat 110
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% Daily Value*
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| | Total Fat 12g | 19% | | | Saturated Fat 4g | 21% | | | Mono Fat 6g | | | | Cholesterol 16mg | 5% | | | Sodium 45mg | 2% | | | Total Carbs 41g | 14% | | | Dietary Fiber 4g | 15% | | | Sugars 0g | | | | Protein 5g | | | | Iron | 10% | | | Calcium | 6% | | | Vitamin B-6 | 10% | | | Vitamin C | 1% | | | Vitamin E | 16% | | | Vitamin A | 2% | | | Selenium | 6% | | | Manganese | 80% | | | Copper | 15% | | | Zinc | 8% | | | Potassium | 6% | | | Phosphorus | 15% | | | Magnesium | 20% | | | Pantothenic acid | 5% | | | Niacin | 14% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 14% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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