Prep 30 mins
Cook 50 mins
from "seemingly greek" - http://seeminglygreek.blogspot.com/2011/02/brown-rice-pudding.html
- 3 cups milk
- 1⁄2 cup brown rice
- 1 tablespoon cornstarch
- 1⁄3 cup raw sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- In a saucepan over medium-high heat, combine milk, salt, nutmeg, and rice. Bring to a slight boil, stirring occasionally.
- Reduce to medium-low and cover. Allow to cook for 40-45 minutes.
- Cool slightly. Add sugar, cornstarch, egg, and vanilla. Whisk until smooth.
- Return to heat and cook about 5 minutes, until the mixture thickens.
- Pour mixture into individual serving dishes and cool to room temperature. Mixture may be refrigerated at this point if desired. Before serving, sprinkle generously with cinnamon.
I thought this was really good, and appreciate that it's even fairly nutritious. I used skim milk, turbinado sugar, and freshly grated nutmeg. I had to boil the rice a little longer than indicated on the recipe (approx. 10 minutes more), but otherwise followed the recipe as written. Thanks for posting this!
I love rice pudding and was looking for one using brown rice. This one turned out great (so rich and creamy), even using 2 percent milk! Cooking the nutmeg into the milk mixture really makes the flavor permeate through the rice (I normally add nutmeg on top when serving). Thanks for posting, Ellie. I'll be making this again!