Recipe by Roosie
An interesting and flavorful change from oatmeal. This is sort of like a healthy breakfast version of rice pudding. This can be made much easier and faster by using 2 cups cooked brown rice. You could also use soymilk/powdered soymilk for the milk/milk powder. Cook time is for cooking rice, prep time is for heating the whole mixture, although heating time will be longer if you use cold leftover rice. Recipe is credited to Julie Delaplane of Anderson, Indiana and is from the La Leche League International Cookbook "Whole Foods for the Whole Family."
Top Review by Mia in Germany
OMG was this fantastic! I used rice milk and dry almond milk which resulted in a slight marzipane flavor. Instead of honey I used rice syrup, and as ladypit suggested, I put in dried cranberries. A wonderful combination - will DEFINITELY make this again!! Thanks for posting!
Made for When it's hot / When it's not.
- 1 cup brown rice
- 2 cups water
- milk, to cover rice
- 1⁄2 cup dry milk
- 1⁄4 cup honey
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg (I don't like nutmeg, so I wouldn't use but a dash, but its your choice)
- 1⁄4 cup ground nuts
- 1 tablespoon orange zest
- 1⁄2 cup raisins (optional)
- orange slice, to garnish (optional)
Directions See How It's Made
- Mix rice water and salt in a saucepan.
- Bring to a boil, stir, cover and reduce to a simmer.
- Simmer 35-40 minutes or until rice is cooked.
- Add milk to cover rice.
- Stir in remaining ingredients and cook over medium heat until heated through.
- Garnish with orange slices, if desired.