A low calorie rice pudding using brown rice and blueberries. Also easy to make.
| 1 | cup cooked brown rice |
| 1 | cup Milk, Reduced Fat, Fluid, 2% Milkfat |
| 1 | cup Blueberries |
| 1/8 | cup molasses |
| 2 | tbsp cinnamon |
| 1 | egg |
- Preheat oven to 350 degrees. Grease pan.
- Combine all ingredients besides blueberries in a medium/large bowl. Hand mix for 2 minutes, or use power mixer for 1 minute.
- Let sit for a few seconds and stir in blueberries. Pour mix into pan, it's fine if the rice sinks to the bottom.
- Let cook in oven for 20 minutes or until top is golden brown. Let pan cool for about 10 minutes. Serve cold or hot.
Dairy, Eggs, Fruits, Rice, Breakfast, Dessert, American, Bake
| Nutrition Facts | ||||||
Serving Size 67.8g |
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Amount Per Serving |
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Calories 111 Calories from Fat
14 |
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% Daily Value* |
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Total Fat
1.5g 2%
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Saturated Fat
0.4g 2%
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Trans Fat
0.0g |
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Cholesterol
21mg 7%
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Sodium
20mg 1%
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Total Carbohydrates
21.8g 7%
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Dietary Fiber
1.7g 7%
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Sugars
5.0g |
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Protein
2.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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