If you're looking to indulge, this rice pudding is a little bite of heaven. Made with brown rice, it's high in fiber. Coconut milk and sugar free syrup give it just the touch of creamy sweetness you crave.
1/2 cup uncooked brown rice
1 1/4 cup water
1/4 tsp salt
16 oz. can of coconut milk
2-3 tsp. sugar free imitation maple syrup
Cinnamon and nutmeg for taste (optional)
Put the rice, water and salt into a small saucepan with a tight-fitting cover. Put it on high heat without a cover.
Bring the water just to the point of boiling and reduce heat to low. Cover and simmer for about 30 minutes, and check the rice. You're looking for it to be tender and most of the liquid is absorbed. If necessary, continue cooking for 10 to 15 minutes on low heat.
When it's done, remove the rice from the heat and let it stand, covered, for about 5 minutes. After 5 minutes, uncover it and fluff it with a fork.
Shake the can of coconut milk vigorously. Pour it into a saucepan and bring it to a simmer.
Stir in the rice and syrup. Keep it on a low simmer to reduce and slightly thicken the mixture.
Serve hot, or chill it in the fridge. For a more delightful flavor, sprinkle the rice with nutmeg and/or cinnamon.
Photo: Dish Maps