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Categories:
brown rice water light coconut milk milk granular no ground cinnamon ground nutmeg ground ginger molasses almond egg
Viewed: 21 - Published at: 4 years agoIngredients
- 2/3 cup brown rice
- 1 1/3 cups water
- 1 (14 ounce) can light coconut milk
- 1 (5 ounce) can evaporated milk
- 1/3 cup granular no-calorie sucralose sweetener (such as Splenda(R)), or more to taste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon molasses
- 1/2 teaspoon almond extract
- 1 egg, beaten
Method
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
- Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
