Brown Rice Pudding With Apples And Pears Ww Core Plus Recipes

BROWN RICE PUDDING WITH APPLES AND PEARS (WW CORE PLUS)

Steps:

• Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
• Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
• Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
• Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.

ARBORIO RICE PUDDING WITH PEARS - VEGAN

Steps:

• Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
• Over medium heat, bring to a simmer, stirring constantly.
• Cook uncovered, stirring, for about 15 minutes.
• Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
• Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
• serve warm.

BROWN-RICE PUDDING

Steps:

• Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
• Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.