⅛teaspoonground cardamom or ½ teaspoon ground cinnamon
1-½cupssliced strawberries
Instructions
In a large saucepan, combine the rice, ¼ cup of the sugar and the cardamom.
Bring the mixture to a gentle boil and then reduce the heat to a gentle simmer, stirring often to keep it from sticking to the bottom. Cook until thick and creamy, about 35 minutes. (The rice should be very soft and plump.)
While the rice is cooking, in a small saucepan, combine the strawberries and remaining 2 tablespoons of sugar. Heat gently, stirring occasionally, until the sugar dissolves and the strawberries begin to soften, about 3 minutes.
Remove the pudding from the heat and stir in the strawberry mixture.
Let stand at room temperature to cool slightly. Serve warm or place in a covered dish in the refrigerator until chilled.
Recipe Notes
If the pudding is gets too thick after cooling, stir in additional milk to get the desired consistency.If you don't have cardamom, skip it or use a little cinnamon instead.Substitute Truvia Baking Blend for the sugar and reduce the calories from sugar by 75%. Or use your favorite zero calorie sweetener (Lankato Monkfruit, Swerve, etc.) in place of the sugar.If you are using Truvia Baking Blend (which is what I did), you only need to use 3 tablespoons for the entire recipe. Use 2 tablespoons of Truvia (in place of the ¼ cup of sugar) when cooking the rice and 1 tablespoon of Truvia (versus 2 tablespoons sugar) when heating the strawberries.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*PointsPlus (Old plan)
Nutrition Facts
Skinny Strawberry Rice Pudding Recipe
Amount Per Serving (1 /6th recipe)
Calories 241Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 51g17%
Fiber 1g4%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.