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Best-ever brown rice pudding recipe

Best-ever brown rice pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Rice pudding

This is a healthier version of rice pudding, it's made with brown rice. It's a perfect dessert or snack during the cold winter months.

41 people made this

IngredientsServes: 8

  • 1 litre water
  • 380g uncooked brown rice
  • 3/4 teaspoon salt
  • 500ml milk
  • 350ml evaporated milk
  • 1/2 teaspoon almond extract
  • 200g sugar
  • 1 (7.5cm) stick cinnamon

MethodPrep:5min ›Cook:2hr ›Extra time:2hr5min › Ready in:4hr10min

  1. Bring the water and brown rice to the boil in a saucepan. Add the salt, reduce the heat to low, cover and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
  2. Stir the milk, evaporated milk, almond extract and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (27)

by jcluv2eat

This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extract. Next time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice.-24 Mar 2010

by WiddoMouse

I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings.-21 Dec 2010

by loriechance

I cut down the cooking time by boiling the rice covered on medium heat for 30 minutes. I kept all the ingredients the same, except used 3/4 c sugar. It was fantastic! Just like Grandma's!-29 Apr 2010


Brown Rice Pudding Recipe

This brown rice pudding recipe is for all of those rice pudding lovers, like me, who want to keep eating one of their favorite comfort foods, but make it healthier.

Of course it is still sweet, but the sweetness comes from honey or maple syrup rather than white sugar, plus the fruit the recipe calls for.

Brown rice is healthier for us because it still has the outer coating or husk on it. The husk on brown rice adds lots of fiber, which of course is removed to make white rice.

This rice pudding is still sweet although it is sweetened with honey or maple syrup rather than the white sugar in regular rice pudding recipes. There is some disagreement about the benefits of honey and maple syrup over white sugar. Some nutritionists will say that sugar is sugar regardless of its source, while other natural health experts state that there are micronutrients in pure maple syrup and raw honey that give those sweeteners a nutritional edge over white sugar.

I agree with the wholistic nutritionists. White sugar has been stripped of all of its nutritional value during processing, while the others have not. We all consume some white sugar in our society, but any recipe that cuts it down is a healthier one to me. Make your own judgement call.

How to Cook Brown Rice

Brown rice takes longer to cook because it still has the outer husk, or bran, on it. While white rice can be fully cooked in 20 minutes or less, it takes twice as long to cook brown rice.

The rice package will probably tell you to cook 1 cup of the brown rice in 2 cups of water. I want to tell you of a better way to cook brown rice and here is why. Recent testing of both white and brown rices have shown that rice picks up toxins from the soil it is grown in, even organic rice. (Look here for a full explanation of the findings on arsenic in rice.) There is a way, however, to cook rice in a way that minimizes any toxins in your rice.

First of all it is important to rinse the raw rice thoroughly before cooking it. Put the rice into some kind of strainer and hold it under the tap as you run water over it for a minute or so. Put the rinsed rice into a pot and for every 1 cup of rice use 5 or 6 cups of water to cook it in. Add salt to cook as you always would. When the rice is fully cooked, drain it well and use it for the brown rice pudding (or whatever else you make with rice).

It’s a good idea to get into the habit of cooking your rice this way all the time. That way your rice is as free of toxins as you can make it. As always though, suit yourself.


  • ⅔ cup brown rice
  • 1 ⅓ cups water
  • 1 (14 ounce) can light coconut milk
  • 1 (5 ounce) can evaporated milk
  • ⅓ cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 tablespoon molasses
  • ½ teaspoon almond extract
  • 1 egg, beaten

Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.

Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.

Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.


Preparation

  • In a 4-quart saucepan, combine 4 cups of the milk with the rice and sugar. With a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add them to the pan. Add the scraped vanilla bean and the cinnamon stick and bring the mixture to a boil over medium heat. Reduce the heat as necessary to maintain a simmer and cook, stirring frequently but gently, until the rice is completely tender, about 25 minutes. Remove the pan from the heat.

In a medium bowl, whisk the egg yolks until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended. Put the pan over medium heat and cook, stirring constantly, just until the mixture begins to boil, about 2 minutes.

Prefer your rice pudding warm? Not a problem. Use the recipe here, but when you add the egg yolks, omit the final addition of 2/3 cup milk. Cook as directed remove the finished rice pudding from the heat and discard the cinnamon stick and vanilla bean. Spoon the warm pudding into small bowls and serve immediately with a generous dollop of whipped cream.


Recipe Summary

  • 1 ½ cups heavy cream
  • 1 ¼ cups water
  • ½ cup short-grain brown rice
  • ¼ teaspoon salt
  • ½ cup raisins (Optional)
  • 3 egg yolks
  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter, softened
  • 2 teaspoons vanilla extract

Bring the heavy cream, water, brown rice, and salt to a boil in a pot reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.

Whisk the egg yolks, sugar, and cinnamon together in a bowl slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.


Brown Rice Pudding

By now the message seems pretty clear: getting more soy into our diets can help improve our health. For a variety of reasons, soy has been connected to cancer prevention and may fight symptoms of menopause and osteoporosis. Because it is low in fat and high in protein, it is often used as a meat substitute by those who are watching their weight.

Still, we wander the supermarket aisles wondering. We stare as blankly at a package of tofu as it stares back at us. What do we do with it? And what about all of those other soy products? How do we use them? Unless you’ve grown up with soy, you’re likely to be mystified.

But the clamor for increasing soy in the diet has grown. There is substantial evidence that consuming 25 grams of soy protein daily can lower total and LDL (“bad”) cholesterol levels. Easing soy into the diet may also reduce the risk of coronary heart disease, a claim the Food and Drug Administration has allowed to appear on labels since last fall.

It adds up to one great little package--if, of course, you know what to do with it.

First, there are simple ways to incorporate soy foods into your diet. One of the easiest is to use soy milk. Stir it into coffee pour it over cereal blend it with fruits for breakfast drinks use it in place of milk for puddings and pie fillings add it to mashed potatoes. It can take the place of regular milk in most cooking and baking.

Tofu can seem more intimidating because it comes in a variety of styles, with consistencies ranging from almost as firm as cheese to silken and nearly liquid, almost like yogurt or mayonnaise.

Firm tofu can be cubed or crumbled and added to stews, stir-fries, soups or spaghetti sauces. Slice it and cook it on the griddle, or use it in any dish for which it needs to hold up well in cooking. (Even firm tofu tends to be a bit delicate, though, so handle it carefully.)

Regular tofu is best as an ingredient in casseroles, soups and salads. The softer tofus--the softest is also called silken--can be cubed and stirred into dishes such as scrambled eggs, dips and dressings. Or use soft tofu as a substitute for mayonnaise.

Fresh tofu is often sold packed in water it can be kept refrigerated, unopened, in its tub, though it’s a good idea to cover it with fresh water daily and store it in an airtight container. Firm tofu will keep a week or so, silken tofu only three days. Check for an expiration date when you purchase it. Silken tofu sold in vacuum-packed cartons can be stored in the pantry several months check for the expiration date.

Fresh tofu has little odor. If it smells sour and the water looks cloudy, discard it.

Miso, or soybean paste, is distinctive in soups, marinades and dressings. It is most commonly used as a seasoning in Asian cooking or to preserve fish and meat and pickle vegetables. It is very strong and salty, so a little goes a long way.

Soybeans themselves are becoming popular. Edamame, or soybeans in the shell, are showing up on appetizer menus. They’re popular in Asian restaurants. Fun to eat, tasty and high in protein, edamame are available freshly cooked and frozen in specialty and health food stores and some grocery stores.

Fresh soybeans can be found in the produce section of supermarkets and farmers markets. They can be used in soups. Roasted until crunchy, they make a good high-protein snack in place of nuts. Or sprinkle them over salads. They’re also available dried and canned.

If you’re a sprouts fan, try soy sprouts. Look for them at farmers markets and some grocery stores. Use them in salads and sandwiches as you would other sprouts.

It’s not too difficult to transform that plain soy product into something that tastes good. Experiment with each product and try incorporating soy into the foods you regularly cook. When you’ve done it well, it will come as a surprise that soy is suddenly part of your everyday diet.


Depression Era Rice Pudding Recipe:

First, let’s take a look at the ingredients you will need:

– 3/4 cup uncooked short grain white rice
– 3/4 cup of water
– 1 1/4 cup half and half
– 1 cup of 2% milk
– 4 tbs white sugar
– 1 tbs light brown sugar
– 1/4 tsp salt
– 2 large egg yolks
– 1 tbs butter
– 1/2 tsp vanilla
– 1/4 tsp nutmeg
– 1/4 tsp cinnamon (you can find my favorite here for around $4)

My husband and I decided to tackle this recipe together. He was so curious about the idea of using rice in a dessert. He also had to listen to my long speech about how resourceful women were during the 1950’s. We also brainstormed places that might still sell rice pudding. Ya know. Just another Saturday night in our house. Ok, so here is how to get a batch going for yourself!

If you love frugal living tips, check out my 20 Money Saving Tips of the Great Depression Era.

Directions:

1. Over medium stove top heat, add the uncooked rice, milk, water, and the half and half into a pan. Stir slowly and keep the mixture moving. You don’t want any burning or sticking, so movement will help this.
2. After 20 minutes the mixture will thicken. You can now add the white sugar. Get ready, it will start to smell amazing. Drop the heat to low and keep stirring.
3. In a separate bowl mix two egg yolks, salt, brown sugar, vanilla, and butter. Mix well.
4. You don’t want to add this egg mixture directly to the warm pan because your eggs can heat quickly and scramble. Instead, place a spoonful of the rice mixture in with the egg mixture and stir. This will help bring the egg mixture to a warmer temperature without it scrambling. Then, transfer all of the mixture to the main pan.
5. Continue stirring the mixture until mixed evenly. Remove from heat and allow it to cool. This is when I like to sprinkle the top with the cinnamon and nutmeg. Oh my heavens. OH. MY. HEAVENS.[social_warfare]

Love frugal living recipes? Check out my simple 3- Day Sun Pickle recipe.


Yep. I stuck a cinnamon stick into the serving of rice pudding. Can you even handle it? I didn’t think so. Here is the wonderful thing about rice pudding: You can now enjoy it warm or you can let it cool and enjoy it cold. It is amazing either way. I placed ours in an air tight container and kept it chilled until Father’s Day dinner the next day. It stored quite well and just needed a quick stir before serving. Oh, and the recipe above yielded 5 servings. You can easily double the recipe for a bigger crowd.

This rice pudding recipe was a hit! It seems as though this is a vintage dessert that has gone by the wayside and I can’t understand why. It is so inexpensive to make, so easy to make, and so incredibly delicious. Won’t you please try it? You won’t regret it!

While you are here, why not check out some other tasty recipes I have been working on? Check out some of the latest projects below:


  • 2/3 cup white rice, uncooked
  • 2 cups water (warm)
  • 1 teaspoon butter or margarine (optional - used in analysis)
  • 1/2 cup dry milk, non-fat
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 cup water
  • 1/2 cup raisins (or other dried fruit)

1. Combine rice, water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape.
2. Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes.
3. Mix other ingredients together while rice is cooking.
4. Without allowing rice to cool, remove cover and quickly stir milk-water-raisin mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes.
5. Stir gently and put in individual serving dishes.
6. Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days.
* Used in Analysis


Matcha green tea is a trend lately, and for a good reason! This gorgeous matcha latte provides so many health benefits and tastes great.

This hibiscus green iced tea is a crisp, refreshing drink that does wonders for your body. It’s great to serve on a hot day!

Did you try this recipe?

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Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.


Cooking Breakfast Rice Porridge

The leftover rice is cooked with milk (regular or dairy-free) to a creamy consistency. Then sweetened to taste (I like maple syrup or honey) and topped to your heart’s desire.

I also like adding a touch of cinnamon for flavor. If you need protein for breakfast, just stir in a scoop of your favorite protein powder.

If you end up with some leftover pumpkin puree in your fridge, try adding some of that as well together with pumpkin pie spice mix for a seasonally flavored breakfast treat.


Watch the video: Γαρίδες σκορδάτες με ρύζι - Συνταγή του Λευτέρη Λαζάρου. Lidl Cyprus (November 2022).