Traditional rice pudding contains cream, eggs, and sugar. You’ll find none of that here. You will find healthful whole-grain brown rice, raisins, creamy Greek yogurt, and lovely flavor from real vanilla bean and cinnamon. Eat any leftovers for breakfast.

　　

Ingredients

serves 4

　　2 cups water

　　Pinch of salt

　　5 packets (17.5 g) Truvia

　　1/4 vanilla bean, split, seeds scraped out and reserved

　　1/2 cup long-grain brown rice

　　1/4 cup raisins

　　1/2 cup Greek yogurt

　　1/4 cup skim milk

　　1/4 teaspoon ground cinnamon

　　

Step 1

Combine the water, salt, Truvia, vanilla bean and seeds, and rice in a medium saucepan, and bring to a simmer. Cover, and reduce the heat to low. Simmer gently for 55 minutes.

　　

Step 2

Stir in the raisins and continue to cook until almost all the liquid has been absorbed and the rice is tender, about 15 minutes.

　　

Step 3

Allow the rice mixture to cool for about 10 minutes. Then transfer it to a medium bowl, discarding the vanilla pod. Stir in the yogurt, milk, and cinnamon. Adjust the consistency with a little water, if desired. Serve warm.

　　

nutrition information:

Step 4

Fat: 47.6g (before), 3.5g (before)

　　

Step 5

Calories: 745 (before), 156 (after)

　　

Step 6

Protein: 4g

　　

Step 7

Carbohydrates: 28g

　　

Step 8

Cholesterol: 8mg

　　

Step 9

Fiber: 1g

　　

Step 10

Sodium: 65mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.