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Recipes

Equal® Creamy Brown Rice Pudding

Creamy stove-top rice pudding.

Serves: 6

Ingredients
2 cups water
1 cinnamon stick, broken into pieces
1 cup brown rice (not instant)
4 cups fat-free milk
1/4 teaspoon salt
1 cup Equal® Spoonful or Granulated*
3 egg yolks
2 egg whites
1 teaspoon vanilla
1/4 cup raisins
Ground cinnamon and nutmeg (optional)

*May substitute 24 packets Equal® sweetener

Preparation
Heat water and cinnamon stick to boiling in large saucepan; stir in brown rice. Reduce heat and simmer, covered, 30 to 35 minutes or until rice is tender and water is absorbed. Discard cinnamon stick.

Stir in milk and salt; heat to just boiling. Reduce heat and simmer, covered 15 to 20 minutes or until mixture starts to thicken, stirring frequently. (Milk will not be absorbed and pudding will thicken when it cools.) Remove from heat and cool 1 to 2 minutes. Stir in Equal®.

Beat egg yolks, egg whites and vanilla in a small bowl until blended Stir about 1/2 cup rice mixture into egg mixture. Stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins.

Spoon pudding into serving bowl. Sprinkle with cinnamon and nutmeg, if desired. Serve warm or at room temperature.

Nutrition Information
Calories: 238
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 108 mg
Sodium: 209 mg
Total Carbohydrate: 41 g
Protein: 11 g

Food Exchanges: 1 Milk, 2 Starch, 1/2 Fat

Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

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