Brown Rice Pudding

Directions

1. Combine rice and water in saucepan and bring to boil. Reduce heat and simmer 5 min. Drain rice and set aside.
2. Wrap cardamom pods in cheesecloth and tie with string. Place in large saucepan and add in soy lowfat milk, rice, salt, cinnamon stick and 2 Tbsp. brown sugar. Bring to boil. Reduce heat to medium and simmer till rice is tender and liquid reduces till pudding-like, 45 to 50 min.
3. Remove cinnamon stick and cardamom packet from saucepan. Blend a little of warm liquid into egg substitute, then stir all into warm pudding. Heat and stir just till thickened, about 1 minute.
4. Let cold slightly, then serve in large shallow bowls and sprinkle with brown sugar.
5. This recipe yields 4 (1/2-c.) servings.
6. Comments: This low-sugar, whole-grain rice pudding would be a comforting alternative to oatmeal on a cold January morning. Make it ahead; it tastes even better the second day.
7. NOTES :