When I make it, I like to add vanilla, or some citrus zest, or maybe a splash of rosewater. With the rosewater, I like pistachios or cashews. With anything else (or nothing else), I like to add dried fruit - Michigan cherries being my first choice.
But you know what's funny? Strange, not ha-ha. Until now, I have never even tried to make rice pudding using brown rice. Whaaaa!? I mean, why? Nutty, chewy brown rice is my favorite, after all. Maybe I just figured it would take too long. You know, somewhere in the back of my brain as my hand passed over the jar of brown rice to reach the white rice nestled behind it.
Really. Just ask my hubby who ate all of the leftovers; he had no clue that I didn't use milk in it. I didn't not tell him because I thought he wouldn't like it that way, it just didn't cross my mind. He was at work when I made it, so I told him there was some in the fridge - he warmed up a big bowl (and then emptied it) with nary a complaint.
Brown Rice Breakfast Pudding
Prep Time: 5 minutes
Cook Time: 50 minutes
Keywords: simmer breakfast dessert gluten-free nut-free soy-free vegan rice dried fruit pudding
Ingredients (serves 6)
- 2 cups uncooked brown rice, preferably short-grain
- 4 cups unsweetened rice milk + more as needed
- 3 1/2 cups water
- 4 tablespoons brown rice syrup (or to taste)
- big pinch of sea salt
- 1 cup dried fruit (I like to use a mix of cherries, apricots, cranberries, yellow raisins, and currents - I love the colors it brings to the dish)
Combine brown rice, rice milk, water, brown rice syrup, and salt in a large, heavy-bottomed pot. Bring to a boil, and then decrease the heat to a gentle simmer. Allow to simmer for 40 minutes, stirring often. Stir in the dried fruit and cook for 10 minutes longer.
You want it to be thick, but not stiff. If your liquid runs low during cooking, add a bit more rice milk or water. The pudding should have just enough liquid left to be "loose".
Serve with extra rice milk and brown rice syrup, if you wish.
Store leftovers in an airtight container for up to 3 days.
You could substitute maple syrup for the brown rice syrup, if you wish.
adapted from Allergy-Friendly Food for Families