Rice Pudding

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Condiments

  • 3 Doonks thm pure stevia extract, Powder

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1 Cinnamon
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 tsp Butter, salted
  • 3 tbsp Half and half

• Other

  • ½ tsp. glucomannan**

Found on briana-thomas.com

Description

Ingredients

• 1 cup cooked brown rice (I dont recommend using instant brown rice as it doesnt get as nice and soft as the regular kind...in my experience, anyway)
• 1 cup unsweetened almond milk (or carton coconut milk for a nut free version)
• 3 T half-and-half*
• 1 tsp. salted butter
• ½ tsp. vanilla extract
• ¼ tsp. salt
• 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
• ½ tsp. glucomannan
• Cinnamon, nutmeg, orange extract, almond extract, unsweetened dried cranberries, fresh blueberries, more sweetener...basically anything you like to jazz it up! (optional)

Directions

• In a nonstick saucepan over medium-high heat, combine the brown rice, milk, half and half, butter, vanilla, salt, and stevia. Whisk to combine. Add the glucomannan, whisking while sprinkling it in so it doesnt clump. When the mixture comes to a boil, reduce the heat to low and simmer (uncovered) until the desired thickness is reached. Taste and add more sweetener if desired. Yields 2 servings
• Feel free to jazz up this rice pudding with any spices or extracts of your choice. Fresh fruit or berries are great with it, too!
• This recipe serves two, which means each serving contains a half cup of rice (3/4 cup is a serving size, so you can have a few more carbs in your meal if you like).