Maple Brown Rice Pudding

Robin Takes 5 © 2011 by Robin Miller

It’s the rare dish that can be served as either breakfast or dessert – usually, that territory is left to bread puddings and omelets. But Robin Miller’s Maple Brown Rice Pudding, from Robin Takes 5 (Andrews McMeel, 2011) is the sweet exception. Made with pantry ingredients and a few cups of cooked brown rice, it’s a fast treat that, at 217 calories and 2 grams of fat a pop, you can feel good about serving.

Ingredients:
2 cups cooked brown rice
2 cups low-fat milk
1/4 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Combine all the ingredients in a medium saucepan over medium heat, mixing well. Bring to a simmer, decrease the heat to low, and cook for 10 to 15 minutes, until most of the milk is absorbed and the mixture is creamy, stirring frequently.

Serves 4

Excerpted from Robin Takes 5 by Robin Miller © 2011. Reprinted with permission of Andrews McMeel Publishing, LLC. Photographs courtesy of Ben Pieper.

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