posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Sunday, June 9, 2013

Brown Rice Breakfast Pudding

Brown Rice Breakfast Pudding
So, I might have mentioned the fact that we eat a lot of rice pudding in this house.  You know, a few times.  Here and there.  We (and by we, I mean my husband - because he makes it 95% of the time) will switch up the liquid that we use...or the sweetener.  Most often it's plain when he makes it, but sometimes if he's feeling feisty, he'll add a cinnamon stick.

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.
Brown Rice Breakfast Pudding
It did take a little longer, but not so much longer that it mattered all that much.  And the great thing about this recipe?  It uses not only brown rice, but also rice milk, making it dairy-free for those who allergic or sensitive to it (or just don't eat it).  It's also gluten-free.  But that being said, for those rice pudding/arroz con leche lovers out there - it's still creamy and comforting!  You don't even realize that there isn't any sort of (dairy) milk in 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
Brown Rice Breakfast Pudding
by Heather Schmitt-Gonzalez
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.

Brown Rice Breakfast Pudding