Saturday, February 16, 2008

Brown Rice Congee with Milk and Butter 3 points

Makes 6 servings - 1/2 cup each

2 cups quick cooking brown rice
1/2 cup fat free milk
3 TBS sugar
1 tsp vanilla extract
1 TBS butter

Cook the rice according to package directions, using about 1/4 more water than called for. Stir in the milk, sugar, and vanilla and cook 1 minute over low heat. Remove from heat and stir in the butter.

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