Prep 3 mins
Cook 25 mins
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.]
- 2 cups cooked whole grain brown rice
- 1 1⁄2 cups milk
- 1⁄2 cup maple syrup or 1⁄2 cup honey
- 1 -2 cup dark raisin (optional)
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon or 1 teaspoon nutmeg or 1 teaspoon allspice
- In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
- Reduce heat & simmer 20 minutes, stirring frequently.
- Remove from heat & stir in butter & cinnamon.
- If desired, garnish with additional cinnamon.
This is a pretty good recipe, simple and the kids like it. For me it was WAAAAY too sweet. I had to add more rice and milk after starting this batch with the recommended half cup of maple syrup. In the end I made a double recipe without adding more syrup and that was better. I also used far less raisins than the recipe calls for. I guess it depends on how much you like raisins. My other tweak to this one was I used salted butter and added about a tsp of salt. It was too bland without it.
Awesome recipe with a few changes! I only used a little less than 1/4 cup maple syrup and tossed in about a 1/2 tablespoon of brown sugar. I upped the spices to my liking because it was a little bland. Because it was already so creamy, I only put in a teaspoon of butter. I also added a cup of chopped dates along with the raisins (I only put in a 1/2 cup of raisins.) It came out delish. Side note: long grain brown rice actually has a lot of valuable nutrients and protein, so if you cut back on the sugar and butter, this is a pretty healthy breakfast option. (On occasion;)
This hit the spot tonight. I did add a little salt, used maple syrup, a tad of brown sugar, craisins, and topped with whipped cream. Delicious! Thanks for posting the recipe, I'll be making this again.