• 1 cup brown rice
• 3 cups water
• 2 Tbs. cocoa powder, sifted
• 1/2 cup dark brown sugar
• 1/2 cup orange juice
• 1 navel orange (optional), peeled and cut into segments
• 2 cups light cream

Heat a heavy nonstick skillet over medium-high heat. Add brown rice and toast rice 7-8 minutes shaking pan frequently until rice begins to pop. Transfer rice to food processor or blender and process until coarsely chopped. Combine rice with salt to taste in a heavy saucepan. Add water. Bring to a boil over medium-high heat, stirring occasionally. Cover pan. Reduce heat to medium low and cook about 15 minutes until rice is tender and about 1 cup water has been absorbed. Remove from heat. Stir cocoa into rice until blended. Add brown sugar and orange juice. Mix thoroughly. Serve with orange segments and light cream, if desired.

Per serving: calories 644, fat 38.7g, 53% calories from fat, cholesterol 133mg, protein 7.1g, carbohydrates 70.7g, fiber 2.6g, sugar 33.8g, sodium 61mg, diet points 16.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 2.4, Lean meat: 0.0, Fat: 7.4, Sugar: 1.4, Very lean meat protein: 0.0

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