Creamy & Luxurious Rice Pudding Recipe Made With Brown Rice
While this rice pudding made with brown rice recipe makes the perfect, comfort food and old-fashioned dessert, it also makes a delicious breakfast to fuel you through your day. It's filling and the low GI rice keeps you going until lunch.
You can also eat this rice pudding cold.
Equipment
- Heavy bottomed, non-stick pan (medium-large sized)
- Wooden spoon
Ingredients
- 2 cups brown short grain rice if you use white rice, cooking times and fluids will differ. I recommend brown to keep this dish healthy and high fibre.
- 8 cups soy rice, hemp, or oat milk (rice and oat are both naturally sweet, but you may wish to consider soy if you want a higher protein version of this rice pudding).
- 4 Tbsp vanilla essence
- Maple syrup date paste, or sweetener of choice is optional.
Instructions
- In a large, non-stick pan, bring to a simmer all your ingredients except the sweeteners (it's best to test your rice at the end of cooking time to check whether you need added sweetener as this will depend on the kind of milk you have used).
- Cover and simmer your rice pudding for between 1-1.5 hours, or until your rice is fully softened. Be sure to stir incrementally to prevent any burning or sticking. When it comes to rice pudding, it's nice to have the finished pudding with some of the milky fluid still in there, rather than cooking it dry.
- Add more milk if you need, to required texture.
- Check flavours and add some kind of sweetener (maple or date paste tastes best as they are caramelly) if you need it.
- Serve alone, or with my delicious, homemade raw berry jam (see raw berry jam recipe on this website).