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Brown Rice Pudding with Easy Roasted Strawberries
Brown Rice Pudding with Easy Roasted Strawberries
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Prep Time:
10 minutes
Total Time:
35 minutes
35-minute brown rice pudding with fresh strawberries and maple syrup drizzle.
Ingredients:
  • 1/2 cup uncooked brown rice
  • 1/3 cup sugar
  • 1 can (14.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
  • 1 1/2 cups fat-free (skim) milk
  • 1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla
  • 8 oz fresh strawberries, quartered
  • 1 tablespoon sugar-free maple-flavored syrup
  • 1 teaspoon balsamic vinegar
Instructions:
  • Mix all Pudding ingredients in a 2-quart saucepan and bring to a boil. Simmer for about 40 minutes, stirring occasionally, until the rice is soft and most of the liquid is absorbed.
  • Preheat your oven to 350°F. Arrange strawberries in a shallow baking dish and generously drizzle with syrup, then stir until all the berries are evenly coated.
  • Bake for 30 minutes, or until the berries are super soft. Take them out of the oven, stir in the vinegar, and enjoy the warm or chilled pudding with roasted strawberries.

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