Page 319 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Breakfast Rice Pudding

Submitted By Pamela Ann Gatlin Schulz
Ingredients:

2½ cups light vanilla soymilk, divided
2 Tbsp plus 2 tsp Splenda No-Calorie Sweetener
(granulated)
1 tsp cornstarch
Dash salt
2 Tbsp fat-free liquid egg substitute (like Egg
Beaters Original)
½ tsp light whipped butter or light buttery spread
(like Brummel & Brown), room temperature
½ tsp Vanilla extract
1 tsp cinnamon, divided
½ Tbsp brown sugar (not packed)
1½ cups cooked brown rice

Directions:
In a medium pot, combine rice, 2 cups soymilk,
Splenda, cornstarch, and salt. Set stove
temperature to medium-high heat and bring mixture
to a light boil, stirring occasionally. Once boiling,
continue to cook for 10-15 minutes, stirring
frequently, until thick and creamy. In a small bowl,
combine egg substitute, butter, vanilla extract, ¾
tsp Cinnamon, and remaining ½ cup soymilk, and
mix well. Add to the pot and stir thoroughly. Cook
for an additional 5 minutes, stirring frequently, until
mixture returns to a thick and creamy consistency.
Sprinkle with brown sugar and mix well. Top each
serving with a dash of the remaining cinnamon and
enjoy -- hot, cold, or anywhere in between!

Points Value: 5 per serving

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