Sometimes we forget about the easy recipes. This is one of those. Easy, comforting and yummy. It’s also a great way to use up leftover cooked rice (white or soaked brown) or even uncooked rice.

This recipe is versatile. You can eat it for breakfast or as a lightly sweetened dessert! It is very filling and will satisfy even the hungriest teenager.

Tips for making Rice Pudding

• If you make this with uncooked rice, consider using white organic rice since unsoaked brown rice has phytic acid and other antinutrients.
• If you’re using very dry leftover rice you may want to use an extra half cup of milk or cream to make the pudding even more creamy.
• Be sure to use a heavy bottomed pan such as enameled cast iron, or even a double boiler.

Rice Pudding

Difficulty:

Easy

Equipment:

• Enamel Cast Iron pot
• Non-reactive Spoon

Ingredients:

• 2 cups cooked white or soaked brown rice (or one cup uncooked white rice – see note above)
• 3 cups milk, or milk/cream mixture, or even coconut milk
• 1/2 cup grade B maple syrup (or 1/4 cup raw honey)  (See Resources)
• 1 teaspoon vanilla extract  (See Resources)
• 1/4 teaspoon celtic sea salt (See Resources)
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon nutmeg (optional)
• 1/4 – 1/2 cups raisins (optional)

Preparation:

In a heavy bottom saucepan, combine choice of rice, milk/cream, salt and sweetener. While stirring frequently, bring to a boil, then reduce heat so the mixture simmers. Simmer for 30-45 minutes until all of the liquid is absorbed by the rice, stirring frequently. Take the rice off of the heat and stir in vanilla, optional spices and optional raisins.

Can be eaten hot or cold.

Photos courtesy of randomduck on Flickr

 

 

 

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Tagged as: breakfast, dessert, rice pudding