Ingredients
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2
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1 1/2
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1/2
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1 - 2
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1
-
1
-
-
-
-
-
-
-
-
-
Directions
Creamy Brown Rice Pudding,From the Famous Brand Name Recipes cookbook ‘WHOLE-GRAIN COOKING,’ this recipe is a nice change from the puddings made with white rice! [NOTE: If you use any butter when cooking the rice, DO NOT add another tablespoon of it as per this recipe.],Cinnamon? Nutmeg? Or allspice?,I had some leftover brown rice which had turned out horribly gooey for its intended purpose as a side dish. But I started to think…the texture might not be bad for rice pudding….so I looked for recipes using cooked rice and found this one. Turned out to be the best rice pudding I ever had! used 1/4 cup maple syrup and 1/2 cup blonde raisins, plus a pinch of salt and the butter. Tasting it while still warm, it did not seem sweet enough, but somehow as it cooled the maple flavor became more prominent. I would say, if you like your pudding sweeter, go with the 1/2 cup, it would not ruin things. Also, this sets up very firm, next time I might use a little bit more milk.
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Steps
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1
Done
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In Medium Saucepan, Combine Rice, Milk, Syrup [& Raisins, If Including Them], & Bring to Boil. |
|
2
Done
|
Reduce Heat & Simmer 20 Minutes, Stirring Frequently. |
|
3
Done
|
Remove from Heat & Stir in Butter & Cinnamon. |
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4
Done
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If Desired, Garnish With Additional Cinnamon. |
