BROWN RICE PUDDING IN A SLOW COOKER

1/2 c. brown aromatic rice, such as brown jasmine or brown
basmati
1/3 c. dried cranberries
1/4 c. sugar
1 can light coconut milk, such as Taste of Thai
1 1/3 c. nonfat milk
1/2 c. liquid egg substitute, such as Egg Beaters
1 t. almond extract
2 bananas, sliced
brown sugar (optional)

Spray your slow cooker stoneware with non-stick cooking spray. Stir together brown rice, cranberries and sugar in slow cooker stoneware. In a separate bowl, whisk coconut milk, nonfat milk, egg substitute and almond extract together. Pour over rice mixture. Cook on high for 4-5 hours. Serve with sliced bananas and brown sugar on top, if desired.               

 (serves 6)



Rice pudding in a crock pot recipe published in our April, 2008 Menu Minder, Issue #294.