OH MY GOSH! I found the perfect Meal/desert!!

I LOVE rice pudding! And I found the Perfect recipe! It keeps the 15:7 rule perfectly! And it is not only one of my favorite treats, but it's so perfect it could be breakfast! or Lunch! Or dinner! or ALL of the above! One Cup of this Rice Pudding has 200 calories, .5 grams fat, 33.4 carbs, and 14.8 grams protein! Is that perfect or WHAT?! Try adding some carb free vanilla protein powder for more protein..haven't tried this yet, but it might be ok?

the Recipe is

1 cup brown rice, 1/2 tsp salt, 12 cups skim milk, 1/2 cup egg beaters, 1 can skim canned milk, 1tsp vanilla, 1 cup splenda. Partially cook rice on stove with part of the milk in large pot, Add remaining ingredients and place in oven uncovered for 60-75 minutes. let cool. It will form a skim on the top, after it cools and thickens, remove skim, dish out 1 cup and enjoy your PEFECT treat/meal!

Leslee

ok, so the full fat version of this has only 62 more calories and everything else is about the same. Change the milk to 2%, the skim canned to regular canned, the brown rice to white rice, and the egg beats to two eggs... tastes EVEN better!! But still use splenda, not sugar..that's where all the bad stuff comes in.

I love rice pudding. I make a similar recipe that also calls for brown rice. Sometimes I put some raisins in there too (although that sort of messes up the sugar content a little, they sure are good). I've also made a bread pudding with double-fiber wheat bread and sugar-free caramel.

Hi Leslee,  Sounds yummy!!  What is the 15:7 rule??  Never heard of that one??

Why not try a very low calorie version of rice pudding by Jello brand - only 70 cal per serving. Cozy Shack, who makes very delicious rice pudding, is also supposed be be selling a low fat/cal version.  Ask for these at your local store.  I bought the jello brand version and even my kids love them.

I had heard that Brown Rice is a lower gylcemic rice and better for you...This is myth!  Brown RIce is still high glycemic ...high carb food and barely a difference than most white rice...The longer you cook ANY rice the higher the glycemic level.  Sticky rice is the worst.  The less you do to rice the better it is for you...same with flour (pasta).   I hate brown rice!  I'll never buy it again! LOL It's so chewy that I tend to over cook it making it worse for me than regular white rice! Who knew???? I hate whole grain pasta too! Tastes like cardboard...my Sicilian raised mother thinks I am no longer Italian eating "that crap" as she puts it!  LOL  I don't eat enough pasta to worry about the carbs...I am sick of sacrificing flavor for a few lower carbs ...for a "once in a while treat"....Pasta is actually a medium gylcemic food to begin with...and I always cook it "al dente" firm and not soft and sticky.  Plus I can't eat enough of it before I get that "stuck" food feeling.... Just something I learned recently and thought I'd share!  I LOVE rice pudding too! 

Aww, hell ... is that right? I've been eating brown rice and thought I was doing a good thing. Is there a web site or somewhere that you can compare wheat pasta to white, and brown rice to white, wheat bread to white, etc.? I've made all those changes but sometimes I wonder how much difference it really makes.

REVISED INTERNATIONAL TABLE OF GLYCEMIC INDEX (GI) AND GLYCEMIC LOAD (GL) http://www.mendosa.com/gilists.htm This is an Australian Site...but the list is international and has probably the largest list I've ever seen.  Scroll thru the list and be totally amazed!  Or you can do a "glycemic index or glycemic list" search and find a simple version.  I just use it for referrence and to stay on top of new foods I want to try or old ones that I'm not sure about.  Sometimes it's not about the carbs...buut about how it raises your blood sugar.   So that's always been important to me since I was diabetic and still watch that stuff bevcause I do not want to take insulin again! NOPE!!!!!