Blueberry Breakfast Rice Pudding
5 - 9
PersonalPoints™ per serving
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.
Fat free skim milk
Regular liquid egg substitute
Cooked long grain brown rice
Unsweetened frozen blueberries
2 cup(s), thawed
- Combine sugar, milk and salt in a medium pot; bring to a simmer.
- 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.
- 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.