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.
I had a small container of brown rice from Chinese take-out that measured two cups. Used 1/4 cup of Sugar in the Raw as the sweetening agent, one small "lunchbox" size box of organic dark raisins, non-fat Lactaid milk, and added some vanilla extract. Cooked for 15 minutes and stirred frequently, as suggested, which took care of the film that developed across the top of the mixture. Forgot to add the butter and cinnamon and ate half of it still very warm instead of dinner. Very good. I'll add cinnamon to the rest and find that butter is totally unnecessary. It really is creamy!
Love this recipe its cooling down as I type this. I taste tested it already. Going to give it to my son for a treat tonight. I added a pinch of salt, cooked it with rice milk(my son is allergic to cow's milk) and 1 mushed up banana as well and it went along nicely. I added about 3/4 the maple syrup and it seems fine. I'll sprinkle a little brown sugar on top for extra sweetness if needed. Thank you I've never made rice pudding before and it turned out great:)
so... second time around made this even better!! I made it before with chopped prunes and 1/4 C honey... was a bit too sweet for me. This time I made it with chopped apricots and NO HONEY... added a dash of vanilla, a dash of salt, and a drizzle of Agave syrup, used no other spices or seasonings... allowed the flavor of the brown rice and apricots to blend nicely... THIS WAS THE BEST!!
Too one noted flavor. Added vanilla bean. In general recipe didn't work. I love rice pudding but not this one.
I made this for my 19-months old son and he loved it! This recipe is so easy and the ingredients are usually I have it right now in my kitchen. I grind the cooked brown rice before I cook it with milk and maple syrup. I also added more maple syrup and omit raisins.Thank you Sydney Mike for sharing this recipe.
Fabulous recipe! I used 2% lactose-free milk, non high fructose maple syrup, and golden raisins (didn't have dark ones). Best rice pudding ever! Grandma would be jealous!
This was great. I used 1 cup of skim milk, 1/2 cup half and half, 1/4 cup maple syrup, 1/2 cup raisins and I added the cinnamon, 1 tsp vanilla and some freshly grated nutmeg as it was cooking.