Sugar Free Brown Rice Pudding

1. 1

   Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.

2. 2

   Add Splenda, salt, and cinnamon to taste.

3. 3

   Bring to a low boil and continue to stir, until milk starts to thicken.

4. 4

   Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.

5. 5

   Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.

6. 6

   Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.

7. 7

   Turn off the heat and stir in the vanilla and coconut oil.

8. 8

   Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.