Brown Rice Pudding
 

This is from: SugarBust for Life with the Brennans

BROWN RICE PUDDING

1/2 cup brown rice
4 cups whole milk
3 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups heavy cream
1 tablespoon liquid artificial sweetener
1 tablespoon granulated Sweet'N'Low

Serves 6-8

In a heavy pot, combine milk, 2 tablespoons vanilla extract and 1/4 teaspoon of cinnamon. Slowly bring the mixture to a boil over medium heat, being careful not to scorch the milk. Reduce the heat to low. Add the rice and cook at a low simmer for 2 hours, covered and stirring occasionally or until the rice is cooked thoroughly and creamy. Remove from the heat and refrigerate until completely cold.

Whip the heavy cream into stiff peaks with an electric mixer,a dding the Sweet'N'Low gradually. Add the remaining cinnamon, 1 tablespoon liquid sweetener, and 1 tablespoon vanilla extract. Using a spatula, fold the cream into the chilled pudding. Spoon into pudding cups, and serve immediately or refrigerate until ready.