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Brown Rice Pudding Recipe

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BrownRice Pudding Recipe Martha Stewart
BrownRice Pudding Recipe Martha Stewart from www.marthastewart.com

Description

Brown rice pudding is a nutritious and delicious dessert that is perfect for any occasion. Made with brown rice, milk, and sugar, this dessert is a healthier alternative to traditional rice pudding. It is easy to make and can be served warm or cold.

Prep Time

Preparation time for brown rice pudding is approximately 10-15 minutes.

Cook Time

Cooking time for brown rice pudding is approximately 45-50 minutes.

Ingredients

  • 1 cup brown rice
  • 4 cups milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins (optional)

Equipment

  • Medium-sized saucepan
  • Measuring cups and spoons
  • Wooden spoon
  • Small mixing bowl
  • Whisk
  • Baking dish or individual serving dishes

Method

  1. Rinse the brown rice under cold water and drain.
  2. In a medium-sized saucepan, combine the brown rice, milk, sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt.
  3. Bring the mixture to a boil over high heat, stirring constantly.
  4. Reduce the heat to low and simmer, stirring occasionally, for 45-50 minutes or until the rice is cooked and the mixture has thickened.
  5. If using raisins, soak them in warm water for 10 minutes, drain, and stir them into the rice pudding.
  6. Remove the rice pudding from the heat and let it cool for a few minutes.
  7. Transfer the rice pudding to a baking dish or individual serving dishes.
  8. Cover and refrigerate for at least 1 hour or until chilled.
  9. Serve the rice pudding cold or warm.
  10. Garnish with whipped cream, chopped nuts, or fresh fruit, if desired.

Notes

  • You can use any type of milk for this recipe, such as whole milk, almond milk, or coconut milk.
  • You can adjust the amount of sugar to your liking.
  • You can add other spices, such as cardamom or ginger, to the rice pudding.
  • You can use other dried fruits, such as cranberries or chopped apricots, instead of raisins.

Nutrition Info

Serving size: 1/2 cup
Calories: 200
Fat: 4g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 180mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 19g
Protein: 5g

Recipe Tips

  • To prevent the milk from boiling over, stir the mixture constantly and adjust the heat as needed.
  • If the rice pudding becomes too thick, add more milk and stir until desired consistency is reached.
  • You can also cook the rice pudding in a slow cooker on low for 6-8 hours.
  • Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.

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