Tuesday, December 3, 2013

brown rice pudding


photo via jonathan canlas

Rice pudding is one my favorite desserts…warm, comforting and hearty. This specific recipe had its beginnings as a late night snack. I was in the mood for something substantial but sweet at the same time. We had some instant brown rice bowls lying around, so I started to improvise. It actually felt more like jazzed up oatmeal but evolved into this puddingesque version that makes for a surprising breakfast or hearty dessert.

brown rice pudding
serves 4-6 for breakfast & 6-8 for dessert

1 ½  cups milk
1 ½ cups almond milk
1 egg
1 tsp vanilla extract
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp salt
1 cup brown rice, cooked
1 tart apple (green or macintosh are great), diced small
½ cup dried cranberries
½ cup almonds, toasted and coarsely chopped
zest of 1 lemon

Cook rice per package directions. Set aside.

Combine milks, eggs, vanilla, brown sugar, cinnamon and salt in a mixing bowl. Whisk well to dissolve sugar and incorporate eggs fully. Pour into a small dutch oven or medium sauce pot. Add rice. Cook on medium to medium low heat for 20 minutes till thickened. Keep an eye on it, stirring pretty regularly to keep it from curdling.

Add apples and cranberries. Cook for 2-3 minutes till heated through, stirring occasionally. Garnish with almonds and lemon zest. Serve warm.

The rice can be prepared a day in advance to cut down on cooking time.

This recipe really is best enjoyed warm. If you’d like to make it ahead of time, hold off on the almonds and lemon zest. Heat it up on the stovetop on medium to medium-low heat and add ¼ to ½ cup of milk get it back to the right consistency. It thickens quite a bit when refrigerated.

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