80(ish)--- Brown Rice Pudding

Confession: I LOVE rice pudding. Not sure how many people do. No one else in my family likes it.... my friend's six year old likes it (Marshal, this one's for you). I'm not sure how I acquired a taste for it, but I did, and I had to find some way to make it healthier (cause that's what I do).

So...... I traded out the traditional white rice for brown rice. Brown rice is milled to a lesser extent than white rice, and only the outermost hull is removed, thereby retaining more valuable nurition than white rice. Therefore, brown rice contains many valuable nutrients such as vitamins B1, B3, and B6, manganese, iron, FIBER, and essential fatty acids.

Okay, so maybe just adding brown rice and using lowfat milk doesn't make this recipe a complete and total 80. There is sugar AND butter in it. Maybe it's more like a 50. So there you go-- this should only be eaten for 50% of your life. It's good for breakfast, warm or cold, or for dessert. Top if off with a little bit of milk and some fresh cut fruit.

Brown Rice Pudding

Serves 8

2 1/2 cups cooked brown rice (I used Minute Brown Rice, not quite the nutrition of traditional)

1/4 cup granulated sugar (I used raw, just because)

2 Tbsp butter (I used Brummel & Brown)

2 cups 1% lowfat milk

1 egg

1 egg white

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup raisins (I used a combination of golden and regular)

Cooking spray

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray.

Combine rice, sugar, butter, milk, eggs, cinnamon, nutmeg, and raisins. Mix well.

Pour into baking dish. Bake in oven until top is golden brown, approximately 30 minutes. Serve warm or chill and serve (with milk and fruit if desired).

Nutrition info per 1/2 cup serving: 187 calories, 38g carbohydrates, 4.5g fiber, 4g protein, 3g fat, 2g saturated fat