 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Rice Pudding
|
|
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Good for breakfast, dessert or snack.
|
 |
|
Diet Types: Dairy Free, Vegan, Vegetarian
|
|
|
Ingredients:
2 cups cooked brown rice2 cups vanilla rice milk1 1/2 teaspoons cinnamon3 tablespoons whole wheat pastry flour1 teaspoon vanilla extract2 tablespoons almond butter1/4 cup almonds, chopped
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Preheat oven to 400°.
Place rice in a mixing bowl. Using a wooden spoon, break up any clumps of rice.
In a blender or food processor blend together rice milk, cinnamon, flour, vanilla, and almond butter. Pour wet mixture into the rice and mix well.
Transfer to a baking dish and bake for 45 minutes. Remove from the oven and allow to cool for a few minutes. Serve with almonds. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 290
Calories from Fat 110
|
|
|
% Daily Value*
|
| | Total Fat 12g | 19% | | | Saturated Fat 4g | 21% | | | Mono Fat 6g | | | | Cholesterol 16mg | 5% | | | Sodium 45mg | 2% | | | Total Carbs 41g | 14% | | | Dietary Fiber 4g | 15% | | | Sugars 0g | | | | Protein 5g | | | | Iron | 10% | | | Calcium | 6% | | | Vitamin B-6 | 10% | | | Vitamin C | 1% | | | Vitamin E | 16% | | | Vitamin A | 2% | | | Selenium | 6% | | | Manganese | 80% | | | Copper | 15% | | | Zinc | 8% | | | Potassium | 6% | | | Phosphorus | 15% | | | Magnesium | 20% | | | Pantothenic acid | 5% | | | Niacin | 14% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 14% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
