Tuesday, February 22, 2011

Easy brown rice pudding recipe

 
Our family loves rice pudding. The only problem is that it can get pretty pricey, considering it takes about three tubs of Kozy Shack rice pudding to feed us at snack time (more for breakfast). Also, I would rather use brown rice instead of white, less sugar, and milk from cows that are not a walking pharmacy.

Most rice pudding recipes I have found call for either using already cooked rice, which is then baked in the oven in a casserole dish, and/or using eggs. I don't like any of these methods.

Below is an adaptation of how we used to make rice pudding back in Germany when I was growing up. It's easy, quick, inexpensive, nutritious, and really yummy!

1. In a large, heavy saucepan that does NOT have non-stick coating (e.g., stainless steel), combine one part rice with two parts milk (anything from 1% to whole). For example, using 1 cup rice and 2 cups milk will yield about 3 cups of rice pudding. If you can remember to do this, start the night before by combining the rice and milk and soaking it overnight in the saucepan in the fridge.

Any rice will work, but my two favorite ones to use are short-grain brown rice, or brown sweet rice


2. Heat milk and rice over medium to high heat until the milk just barely starts bubbling. Reduce heat to low, making sure the milk is still simmering, cover with a lid, and cook until the rice is tender and has absorbed most of the milk. Stir occasionally.
3. When rice is tender and almost all milk has been absorbed, turn stove off, but allow the pot to sit another 10 minutes with the lid on. Add sugar to taste, stir, and serve. Some delicious toppings are pineapple chunks, pitted cherries, and cinnamon sugar.

If you try this recipe, please let me know how you liked it.

Edited to add: Depending on your tastes, you may wish to add vanilla extract to the finished rice pudding. Another version is to add cocoa powder and extra sugar to make chocolate-flavored rice pudding - refrigerated, it makes a nice dessert. 

9 comments:

  1. mmmm, looks good. Hey you won a book!!!!! I had to re-draw cause the other lady didnt claim it!!! I think i have your address but will you email me??

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  2. I need to try this; my family adores rice pudding! By the way, I just blogged my goals for each month of this year. Blessings!

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  3. I don't think I've ever had it and if I did I certainly didn't know. It sounds good to me!

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  4. I've only had Kozy Shack's rice pudding. To me, Kozy Shack's products has a similar and sort of bad aftertaste. That's just me.

    We only use brown rice and I always cook too of it. Can you use leftover rice?

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  5. I made it tonight, as it went along with our dinner for breakfast theme. It was so delicious. My hubby had recently purchased a 10 # bag of sweet brown rice @ the Asian market, so I was thrilled to have this recipe. It tasted like Kozy Shack, and is much healthier. Thank you so much!

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  6. Just a quick note: I forgot to include vanilla as an optional addition to this rice pudding. I have updated the original post.

    Jessica,

    Thank you so much, can't wait to read the book. How nice of you to host this giveaway!

    Christine,

    I am so happy you tried this recipe, and liked it! Thank you for taking the time to let us all know it worked well for you.

    Hope,

    you will just have to give it a try!

    Elizabeth,

    I actually think that Kozy Shack tastes kind of funny, too, but I have found that their "European Style" rice pudding does not have that aftertaste.

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  7. I make this at home but use coconut milk and it is SO good. I mix it with applesauce for my toddler and it's a great way to get healthy fats in him.

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  8. I'm finally going to make this this coming week, after thinking about it for a year and a half! :)

    Diana

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Your KINDLY WORDED, constructive comments are welcome, whether or not they express a differing opinion. All others will be deleted without second thought.