Ingredients:
¾ cup uncooked Lundberg basmati rice (1 ½ cups cooked) 2 cups skim milk, divided (may also use almond milk) 1/3 cup cane sugar 1 egg 1 teaspoon real vanilla extract 1 teaspoon cinnamon
Directions:
To cook rice, bring 1 ½ cups water to a boil in medium saucepan. Add rice, then reduce heat to low, cover, and simmer for 20 minutes.
Add 1 ½ cups milk and sugar. Cook over medium heat until thick and creamy, about 15 minutes.
In glass measuring cup, stir remaining ½ cup milk with egg. To temper egg, add ladleful of thickened rice mixture to milk and egg mixture while whisking. Add another ladleful and continue to whisk.
Add egg mixture to rice mixture while stirring constantly. Cook for 2 more minutes.
Remove from heat and add vanilla. You may add cinnamon at this point and stir in or add sprinkle on top after pouring into medium serving dish or individual dishes.
Makes 4 generous servings
Calories: 241
Protein: 8
Carbohydrates: 47
Fat: 2
- Laura Islas