Tuesday, January 31, 2012

Brown Rice Pudding

I've been making a few rice puddings, but this is the first one that came out the way I wanted to eat it.  I know it doesn't really seem like a rice pudding (if you want it to be thick and more pudding-y, use some sort of glutinous rice like sushi rice as a replacement in this recipe - that works really well for super thick rice puddings). This recipe is actually sort of soupy.

Stacey's Brown Rice Pudding Ingredients:
1/2c short grain brown rice, organic
2c whole milk, organic
1c water
1/2 tsp cardamom
2 tsp vanilla bean paste
1/4 tsp salt
1/4c peanuts (optional)
1/4c golden raisins (optional)

4-qt stockpot with tight fitting lid

Put all the ingredients except for the peanuts and raisins into the stockpot and bring it to a boil with the lid off.  Once it comes to a boil, put the lid on and let it simmer over low heat for 50 minutes.  If you're going to put in the raisins and peanuts, you can do it now.  Put the lid back on and continue to let simmer another 10 minutes.

I think I'd prefer it without the peanuts, but you might like it.  Slivered almonds would probably be good too.


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