This was my first time making rice pudding and I wanted to make it with some fiber, but also not too much so that my daughter doesn’t have bloating, and flatulence due to a high fiber content. Children ages 3- 5 can only have about 11 grams per day. Anything more than that can discomfort their GI tract. So what I did was use half parboiled brown rice and half regular white medium grain rice.
INGREDIENTS:
1/4 cup washed parboiled whole grain rice (I use Unlce Ben’s)
1/4 cup washed white rice
2-1/4 Cups Organic Whole Milk
1 Tbsp of Organic Butter
1 Tbsp turbinado sugar or 100% maple syrup (if you like it sweeter you may add more )
1 tsp vanilla extract
DIRECTIONS:
In a heavy duty sauce pan. Combine the rice, sugar, butter and milk and stir. Bring to a slow boil. Reduce the heat to low and simmer stirring every 2 minutes for 45 minutes until the consistency becomes thick and rice becomes very tender. Turn off heat and stir in your vanilla. Serve with a dust of Ceylon Cinnamon and a pinch of Nutmeg for warmth. Enjoy!
