Coconut Rice Pudding with Raspberries

Brown rice for breakfast? You bet—when it’s sweetened and softened with coconut extract and honey. Fat-free milk adds important calcium and vitamin D; fold in raspberries for waist-whittling fiber.

PREP TIME: 5 minutes | TOTAL TIME: 18 minutes | SERVINGS: 1

¼ c instant brown rice
¾ c water
2 Tbsp nonfat dry milk
1 tsp honey
⅛ tsp coconut extract
½ c fresh or loose-pack frozen and thawed raspberries

1. COMBINE the rice and water in a microwaveable mixing bowl or 8-cup glass measuring cup. Stir. Cover with plastic wrap, leaving a small vent for steam to escape. Microwave on high power for 5 minutes. Reduce the power to medium and cook for 3 minutes longer.
2. REMOVE from the microwave and allow to sit for 5 minutes so the rice softens. Carefully remove the plastic. Stir in the dry milk, honey, and coconut extract. Gently fold in the raspberries. Spoon into a cereal bowl.

NUTRITION (per serving) 170 cal, 6 g pro, 35 g carb, 5 g fiber, 1.2 g fat, 0 g sat fat, 59 mg sodium