I made this dish as a request from a Connect member and really didn’t think it would taste as good as it does. It’s definitely going to be a regular dessert of mine over the colder winter months. It is free on No Count or 5 points per serving, if tracking.
Ingredients (serves 4):
- 100g brown rice
- 800ml skimmed milk
- a flat tbsp Splenda (or other sweetener)
- 1 tsp cinnamon, mixed spice or nutmeg
Method:
- Preheat the oven to 160C.
- Put the rice and Splenda in an ovenproof dish with a lid.
- Pour the milk over the top.
- Sprinkle the cinnamon/mixed spice/nutmeg over the milk.
- Cook in the oven for 3 hours. Check regularly (about every 45 mins) and stir. Add a bit more milk if needed.
- Serve and enjoy!
I’ve tried this with a variety of fruit on top and also with 2 tsp of Choc Shot (1 point) for those moments when a chocolate fix is needed:-)
Hi Helen. Could this also be done in a Slow Cooker? If so what sort of time do you think it would need? Thanks Lyndsey
Hi Lyndsey, yes you can cook it in a slow cooker – it would be better if you were around the first time you did it in case the milk dries up though.I’d add an extra 100ml of milk to begin with and cook it for 4 – 5 hours on low.Hope you enjoy it and happy Easter,Helen xxxxx
Hi Helen.Could I substitute the skimmed milk for unsweetened almond milk? Thanks in Advance.Angela x
Hi Angela, yes you can use unsweetened almond milk instead of skimmed milk
Could this be made in the hob instead of oven? Xx
Hi Jess, you could make it on the hob but the secret to success is cooking it for long enough.You’d just need to make sure that it didn’t burn and stick to the bottom of the pan. Hope you enjoy it!Helen xxxx