Cinnamon Raisin Brown Rice Pudding
Pudding is the best, no matter what form it takes. But pudding with the fiber, bran, vitamins, and minerals of brown rice is the BEST. Yes, it takes a long time to cook, but that's how real rice pudding is made, y'all-- not by peeling back a plastic lid from an also-plastic cup. It can also be made in the oven, but that's for another day.
Prep Time: 5 Minutes
Cooking Time: 80 Minutes
Yield: 4-5 Servings
Ingredients:
1 Quart Milk, unsweetened, dairy or non-dairy
½ Cup Uncooked Brown Rice
¼ Cup Honey , Maple Syrup or Agave Nectar
¼ Tsp Sea Salt
½ Cup Raisins
¼ Tsp Cinnamon
In a large saucepan, combine milk, rice, sweetener and sea salt. Bring to a simmer and cook, partially covered, on low flame for about one hour. Add more milk if the pudding starts to get too dry and thick (and turn down the flame because it’s probably a bit too high). After one hour, stir in raisins and cinnamon. Continue to cook on low heat (again, adding more milk if it becomes necessary) for another 20 minutes or until pudding is thick and rice is soft. Serve hot or cold.
Categories: Wheat Free or Optional,Snacks,Dairy Free or Optional,Soy Free or Optional,Egg Free or Optional,Nut Free or Optional,Comfort Food Revamp
Really yummy! =D I also added some vanilla and extra cinnamon because I love cinnamon. 1/8th cup honey and 1/8 cup maple syrup works great, never realized how maple went to well with the other flavors.
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Did you know that your photo is being used by another site? if you go here, you'll find it as the main shot for some chef's own pudding recipe
http://www.organicchefmonthly.com/id19.htm
Just so you know, I found this out when I was reading another blog, where they were complaining their photo being stolen too!
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wow! that's never happened to me before! (as far as i know) thanks so much for letting me know.
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I was very excited to try this recipe, but unfortunately it did not work for me at all! It never thickened, I cooked it for an hour and nothing, then I tried turning the heat up hotter than I would usually use to cook milk and..nothing. After two hours I ended up with a pan of scalded milk and semi-hard rice... It smelled wonderful, I just wish it would have worked!
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Just made it. very tasty! I used the Agave nectar and worked very well.
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