or should I just call it Brown Rice Pudding?
When I was a little one, I remember lulling myself to sleep by listing off in my brain all of the things that I might like to find in heaven should I find myself there. ย I started off with important things like:
I’d like to find my little sister Lauren in heaven, but I don’t want to have to share my toys with her if I don’t want to.
I’d like to find my best friend Natalie in heaven because I love to play with her hair.
I’d like to find Grandmother, Granddaddy and Aunt DeeDee in heaven because they make the best hamburgers every Friday night .
And then this list would surely devolve into something that resembles my Christmas wish list:
I want an Easy Bake Oven in heaven…
I want a Barbie Dream House in heaven.
I want mechanical pencils in heaven… I had a serious thing for mechanical pencils. ย Still do.
Nowadays I’m barely awake enough to get my socks off before I’m zonked out on my pillow. ย I’d like to put this down on record now, if you’ll indulge me.
I want Rice Pudding in heaven. ย Rice pudding with raisins. ย Rice pudding with dried cherries. ย White rice. ย Brown rice. ย Any kind of rice cooked with milk and sugar. ย Please.
A few mechanical pencils might be nice too.
Awesome. ย Thanks.
It’s hearty. ย It’s warm. ย It’s creamy and sweet. ย It’s filling and it might just be the most comforting bowl of goodness I’ve ever encountered.
Note: ย When served cold, the brown rice has a bit of a bite to it. ย 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
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. ย Set aside.
Bring 4 cups of water to a boil. Stir in brown rice and salt. ย Turn flame down to medium and simmer rice, uncovered for 30 minutes, stirring occasionally. ย After 30 minutes, drain rice and water. ย 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. ย 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 doesnโt burn. Add the cooked rice, butter and cherries to the hot milk. Stir often. ย Don’t ignore the milk or it might boil to furiously and curdle. ย 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.
122 Responses
OMG this is delicious and perfect! Creamy, perfectly sweet so yummy!!! Used coconut-almond milk, same measurements. Thanks for the recipe!