Try using this creamy sauce as a substitute for heavy cream in savory dishes. It’s really very good and easy to make.

THE COMPARISON

Cooking Light Brown Rice Cream
107 calories 1.3g fat 0.5g sat fat per cup
vs.
Heavy Whipping Cream
828 calories 89g fat 55g sat fat per cup

2 cups unsalted chicken stock
1/2 cup uncooked instant brown rice
1 cup milk

1. Bring 2 cups unsalted chicken stock and ½ cup uncooked instant brown rice to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 25 minutes.
2. Remove from heat; let stand 5 minutes.
3. Blend mixture and 1 cup 1% low-fat milk in a blender until smooth.
4. Makes 3 cups.

Servings: 3
Yield: 3 cups