Brown Rice Pudding with Easy Roasted Strawberries
Lauren Keating
Updated Aug 2, 2012
Ready in only 35 minutes, brown rice pudding is topped with fresh strawberries drizzled in maple-flavored syrup.
Brown Rice Pudding with Easy Roasted Strawberries
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 8
Ingredients
Pudding
- 1/2 cup uncooked brown rice
- 1/3 cup sugar
- 1 can (14.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
- 1 1/2 cups fat-free (skim) milk
- 1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla
Topping
- 8 oz fresh strawberries, quartered
- 1 tablespoon sugar-free maple-flavored syrup
- 1 teaspoon balsamic vinegar
Instructions
-
Step1In 2-quart saucepan, mix all Pudding ingredients. Heat to boiling. Reduce heat; simmer about 40 minutes, stirring occasionally, until rice is soft and most of liquid is absorbed.
-
Step2Heat oven to 350°F. Place strawberries in shallow baking dish. Drizzle with syrup; stir until berries are coated.
-
Step3Bake 30 minutes or until berries are very soft. Remove from oven. Stir in vinegar. Serve pudding warm or chilled with roasted strawberries.
Nutrition
270
Calories
6g
Total Fat
5g
Protein
47g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 95mg
- 4%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 26g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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