Brown Rice Pudding

September 1, 2010

This is a slow cooking recipe, but I promise it’s worth the time. I really like making it with vanilla soy milk, because it seems to set a little better than low-fat milk. Use whatever you like! It’s not a particularly sweet version, so it makes a delicious hot breakfast or a nice dessert.

You will need:

  • 2/3 c brown rice
  • 4 c milk
  • 1/2 c raisins or dried cranberries or currants
  • 1/4 c brown sugar
  • 1 cinnamon stick
  • 1/2 t nutmeg
  • 1/2 t vanilla extract

Then you…

  1. In a heavy bottom, non-stick pot, bring the rice and milk to a boil over high heat.
  2. Reduce the heat to low and simmer until the rice has sopped up almost all of the liquid, about 1 hour 30 minutes. Stir frequently to prevent a skim from forming and the rice from sticking to the bottom.
  3. After 30 minutes, sprinkle in the brown sugar. Stir in the dried raisins and the cinnamon stick.
  4. After 30 more, mix in the spices and the vanilla.
  5. Allow to cool before storing in the fridge. This makes about 2 servings.


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