Gingered Rice Pudding

• 2 cups water

• 1 cup brown rice

• 1-1/2 cups 1% milk

• 1 cup artificial sweetener

• 1 cup crystallized ginger, finely chopped

• 1 cup whipped cream 

• Orange slices, optional

Bring water and rice to a boil in a small saucepan. Cover and reduce heat to low. Cook for about 30 minutes.

Add 1 cup milk and continue cooking for 15 minutes, or until milk is absorbed. Turn off heat. Add final 1/2 cup milk.

Stir in artificial sweetener and ginger. Let sit for about 15 minutes. Rice will continue to absorb milk, but there should be some liquid. Add more milk if needed.

Serve warm with a dollop of gingered whipped cream or refrigerate and serve cold. Garnish with thin orange slices, if you like.

Each serving contains about 156 calories, 4.5 g protein, 1.5 g fat, 3 mg cholesterol, 31 g carbohydrates, 1 g fiber, and 31 mg sodium.