Quick Cinnamon Almond Rice Pudding
There's nothing more comforting than rice pudding for breakfast, a snack, or dessert.
3/4 cup leftover cooked rice, preferably basmati or jasmine
3/4 cup almond milk
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds, roasted
1 teaspoon honey
Spiced Pear Compote:
1 tablespoon vegetable oil spread such as Benecol
1 firm-ripe Comice pear, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons honey
Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey. Microwave instructions: Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey. Spiced Pear Compote: Melt Benecol in a nonstick skillet over medium-high heat then add the pears. Stir until pears are coated with butter, then sprinkle with brown sugar and cinnamon. Continue to cook about 5 minutes until pears begin to soften. Add honey and cook until mixture bubbles; remove from heat.
Calories 424; Fat 20 g; Sat Fat 1.7 g; Mono Fat 11.2 g; Poly Fat 5.6 g; Protein 15 g; Carb 49 g; Fiber 7 g; Cholesterol 0 mg; Sodium 24 mg; Calcium 100 mg; Potassium 541 mg; Vitamin E 8.6 mg*;