Rice Pudding is a delicious dessert and a great way to use up leftover rice. Children love it! There are endless variations: Try coconut milk or soy milk in place of the milk, sweet or white rice (use 1/2 cup less water), or vary the fruits, spices, and nuts.
INGREDIENTS:
- 1 cup brown rice
- 2 1/2 cups water
- 1/4 cup honey or maple syrup
- 1/2 tablespoon butter
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup finely ground nuts: almonds, walnuts, or hazelnuts
- 3/4 cup chopped dates
- 3/4 cup unsweetened coconut
- 1 1/2 cups whole milk or half and half
- 1 egg
- 1 teaspoon vanilla extract
- Chopped apples, raisins, dried apricots (optional)
INSTRUCTIONS:
- COOK THE RICE:
- Combine rice and water in a medium saucepan. Bring to a boil. Reduce heat and simmer, covered, until all water has been absorbed, approximately 45 minutes.
- ADD INGREDIENTS:
- Stir honey or maple syrup, butter, salt, cinnamon, nuts, dates, coconut, and milk or half and half into rice. Add optional fruit. Continue to cook over medium heat, stirring frequently.
- Cook until thick and creamy, about 15 minutes.
- ADD EGG MIXTURE:
- Remove pudding from heat. Beat egg in a small bowl. Add a small amount of pudding to the egg and mix. Add a little more pudding, stirring until egg is warm. Stir egg mixture into pudding.
- Return to moderate flame and cook briefly. Stir until mixture thickens up again, approximately 5 minutes.
- ADD VANILLA AND COOL:
- Remove from heat. Add vanilla.
- Stir pudding as it cools to prevent a skin from forming on the top.
- SERVE:
- Serve cold with a dollop of plain yogurt. Serves 6.
