Creamy almond-apricot brown rice pudding
Long grain cooked brown rice
2 cup(s), instant variety
Fat free skim milk
1½ cup(s), protein-fortified variety
Dried apricot halves
Packed brown sugar
2 tsp, or 1 teaspoon packed sucralose–brown sugar blend
⅛ tsp, or to taste
- Combine rice, milk, and apricots in a medium saucepan and set over medium-high heat; bring just to a boil. Reduce the heat to medium-low. Cook, covered, stirring, until most of the milk is absorbed, 12 – 15 minutes.
- Remove the saucepan from the heat. Stir in the half-and-half, sucralose–brown sugar blend, and almond extract; set aside until the rice pudding is creamy looking, 2 – 3 minutes. Divide the pudding evenly among 4 custard cups and sprinkle with the nutmeg (if using). Serve warm or refrigerate, covered, to serve chilled later. Yields 1/2 cup pudding per serving.