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Ingredients
- 1 c short-grain brown rice
- 3 to 3 1/2 c milk (lowfat, rice, or soy milk will work)
- 1/2 to 3/4 t salt
- 3 to 5 T sugar, honey, or real maple syrup (start with lesser amount since dish is naturally sweet)
- 1/2 t vanilla extract
- 1/2 t cinnamon
- Dash of nutmeg
- OPTIONAL: A handful of raisins; up to 1 T fresh lemon juice; extra cinnamon or nutmeg for the top
- POSSIBLE TOPPINGS: Yogurt; sliced fresh or dried fruit; chopped, toasted nuts
Details
Servings 4
Adapted from molliekatzen.com
Preparation
Step 1
Directions follow below for starting from scratch with uncooked rice, but we often make this using rice leftover from another meal. To make with leftover cooked rice, place 2 c cooked rice in a saucepan with 1 c milk. Heat to boiling, lower to simmer, and cook, covered, for 20-30 minutes or until milk is mostly absorbed. Add remaining ingredients and mix well.
Rinse the rice in a strainer. Drain it well, and transfer to a saucepan, and add the milk. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until the rice is very tender. This will take up to 1 1/2 hours.
About 1 hour into the cooking, stir in the salt, sweetening, vanilla, spices, and optional raisins.
Optional: If you want an extra thick and creamy rice pudding, transfer about 1 cup of the rice to a blender, add about 1/2 cup additional milk, and purée. Return this to the pot and mix well.
Stir in lemon juice to taste, if desired, and adjust the sweetening to taste as well. If you like, you can sprinkle a very light dusting of cinnamon and/or nutmeg on top for a finishing touch. Serve at room temperature or cold, possibly topped with any of the optional toppings.
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