Blueberry Breakfast Rice Pudding
8
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Who says you can't start your day with dessert? Our rice pudding is such a nutritious and delicious treat, you should feel free to eat it anytime.
Ingredients
Sugar
¼ cup(s)
Fat-free skim milk
2 cup(s)
Table salt
¼ tsp(s)
Liquid egg substitute
¾ cup(s)
Lemon zest
2 tsp(s)
Cooked long grain brown rice
1½ cup(s)
Unsweetened frozen blueberries
2 cup(s), thawed
Instructions
1
Combine sugar, milk and salt in a medium pot; bring to a simmer.
2
Place egg substitute into a bowl and add 1/2 cup of the milk mixture to the eggs; beat to warm up egg mixture. Add to pot with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is the consistency of pancake batter, about 7 to 8 minutes.
3
Stir in zest and rice. Cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls. Top each with 1/2 cup of blueberries. Yields about 1 1/4 cups per serving.
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