Brown Rice Rice Pudding from Joy the Baker

Update: I made Chocolate Brown Rice Flan Pudding and its amazing. I will post the recipe asap. Its in the refrigerator cooling and taking on the chocolate taste of Navitas Naturals organic cacao powder. This would also be great using Ibarra Mexican chocolate with cinnamon flavors. Fall is on the way.

It’s hearty.  It’s warm.  It’s creamy and sweet.  It’s filling and it might just be the most comforting bowl of goodness I’ve ever encountered.

Note:  When served cold, the brown rice has a bit of a bite to it.  I like it cold as much as I do warm, but be warned that cold brown rice pudding will be just a tad more work for your jaw.

Brown Rice Rice Pudding

serves 4 to 6

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4 cups water

1 cup brown rice

1/2 teaspoon salt

2 Tablespoons butter

4 cups whole milk

2 Tablespoons sugar

2 Tablespoons honey

1/2 vanilla bean, split open (or 1 teaspoon vanilla extract)

1 cinnamon stick

pinch of ground cardamom

1/2 cup dried sour cherries (or any dried fruit you fancy)

Rinse brown rice in a strainer under cold water for 30 seconds.  Set aside.

Bring 4 cups of water to a boil. Stir in brown rice and salt.  Turn flame down to medium and simmer rice, uncovered for 30 minutes, stirring occasionally.   After 30 minutes, drain rice and water.  Let rice sit in strainer for 10 seconds and then return to the pot you cooked it in (not over a flame) and immediately put a tight fitting lid on the pot.  Let rice rest and steam for 10 minutes.

Once rice is cooked, place it in a bowl and set aside. Add 4 cups of milk, sugar, honey, cinnamon stick, pinch of cardamom and vanilla bean to the pan. Bring to a very low boil, stirring often so the milk doesn’t burn. Add the cooked rice, butter and cherries to the hot milk. Stir often.  Don’t ignore the milk or it might boil to furiously and curdle.  Simmer until the milk cooks down and the rice is creamy, about 30 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

Brown Rice Rice Pudding