This is the perfect way to utilize left over rice of any type. However, I prefer the nutty taste of brown rice over white. This rice pudding can be enjoyed as either a healthy warm breakfast for you and your family, or it can also be a great dessert. This recipe s quite easy t prepare and takes little time unless you need to first cook your rice.

• 3/4 cup cooked medium grain brown rice ( my preference, use what you have on hand)
• 1 1/2 cups Vanilla Almond Milk
• 2 tsp Swerve granulated (sugar substitute)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp sugar free maple pancake syrup
• 1/4 cup sliced strawberries optional)

1. Combine rice, almond milk, Swerve, eggs , vanilla and cinnamon in a medium sauce pan. Cook, stirring constantly, over medium heat until mixture comes to a low boil.
2. Continue to cook, stirring often, until pudding thickens, about 8 minutes. Remove from heat and stir in the syrup. Serve hot or cld with strawberries if desired.

This recipe serves 4 at 98 to 137 calories depending on if you use sweetened or unsweetened almond milk.

13.3g carbs, 3.6g fat and 5.1g protein

There is always a way to use left overs which helps to reduce your overall food costs each week when you do so.