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Brown Rice Pudding with Easy Roasted Strawberries

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By Lauren Keating
Updated Aug 2, 2012
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Heat oven to 350°F. Place strawberries in shallow baking dish. Drizzle with syrup; stir until berries are coated.
  • Step 
    3
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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