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. 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. Still do.
Nowadays I’m barely awake enough to get my socks off before I’m zonked out on my pillow. I’d like to put this down on record now, if you’ll indulge me.
I want Rice Pudding in heaven. Rice pudding with raisins. Rice pudding with dried cherries. White rice. Brown rice. Any kind of rice cooked with milk and sugar. Please.
A few mechanical pencils might be nice too.
Awesome. Thanks.
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
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.
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I just made this and it is delicious! I used skim milk and stevia rather than sugar and it came out really well still.
Fantastic website; I made your brown butter corn muffins this morning and my husband is passing out with delight. Am really looking forward to trying your other recipes as I am muy sympatico with your butter, sugar etc. philosophy; not for eating like that all day, but for those various times when we need something special. Thanks for the hard work.
Sorry; I almost forgot.
You mentioned that Easy-Bake oven which I too longed for but never had. However, I did have a Betty Crocker baking set some time around 1956. It came with little cake mixes and little cake pans; you would add some liquid and bake it in the oven. It was way way cool.
Mmmmmmmmmmmmmmmmm. I love rice pudding and this must be highly adictive. Amazing recipe and amazing photos too.
I made it this week-end :) Loved it !!! Though I am not such a huge cinnamon person so I think next time I might reduce the cinnamon amount.
Did you know that in Asturias (Spain) they add a teaspoon of anisette in their rice pudding? You don’t really taste it but it gives a different edge to it :)
That looks amazing! I love the fact that you use the more wholesome brown rice. Great idea. Thanks so much for the recipe!
I was wondering if this was possible. Thank you! Now I can justify eating the whole pot.
This was perfectly delicious! I absolutely loved it. And my kids scarfed it all up. It was perfectly thick and creamy. Thank-you!
Ooh, i have some brown rice at home that i need to use up. Btw, if you want your rice to be softer, if you soak your rice for a couple hours to overnight before cooking it, it makes a big difference in the consistency of the rice. If you do it for a long time, about 6 hours or more its as soft as white rice, but still has the nutty flavor.
awesome suggestion jenn! thanks!
Well, I’ve never been to your blog before tonight, but after seeing this recipe and some of your lovely – and very delicious-looking – photos, I think I’m hooked!
…going to bookmark it now :)
MMmm, I made this last night and it was SO good. I swapped in a can of coconut cream (not cream of coconut, which has sugar added in) and a handful of chopped, dried apricots too. On top some raw sugar and walnuts and it was heaven. Thanks!
I am so excited to try this! I have tons of brown rice and milk to use and was wondering if this was a possibility. I LOVE rice pudding and will be making this tomorrow!!
Wow! That is a perfect brown rice pudding recipe! I soaked the rice beforehand as suggested, and it came out soft and creamy. And the sweetness was the perfect. I didn’t have vanilla or cardamom on hand, but it still tasted delicious–I’d like to try the complete recipe as well. Your recipe index looks outrageous! Can’t wait to try more.
So happy I stumbled upon your site. Just finished making the rice pudding and Ms. Joy all I have to say is that IT IS SLAMMIN’! I made a few minor adjustments due to ingredients I had on hand, but it’s exactly what I envisioned the rice pudding needing to be when I thought about making it for my 16-month old bouncing baby boy. And he gives it 2 thumbs up!
Oh yeah, this recipe is going to help me get through the winter and the 14lb.bag of organic brown rice I bought at Costco. cardamom? milk? sweet creamy goodness? yum….
yum, yum, yum, I am so going to make this. In fact, I may just go and make it now :)
I’m livin’ la vida loca!! I made the fried apple cakes for breakfast and now this for supper!!! Fantástico!!
Ah, I just finished making this and it was delicious~ ?
This is probably a stupid question but do you soak the rice in water or the milk? I would think water but just want to make sure!
the rice is cooked in water, then cooked in milk. does that answer your question?
Kind of :o) I just saw in the comments that people had suggested soaking the rice before cooking so I was wondering what they soaked it in. I guess since you had great results without the soaking it isn’t necessary! I can’t wait to try it!
I’m so happy you made a rice pudding recipe for brown rice! This looks so good, I’m going to make it right now! Then I’ll have to look around here some more :)
Thanks for the recipe….but some notes….I did exclude cherries/dried fruit as it wasn’t on hand, and the recipe isn’t sweet or spicy enough. I usually am the one to cut down sugar and salt. In this case I doubled the sugars and spices; (I also doubled the recipe in both cases). The interesting thing about the recipe is to see how real pudding is made, and how it gets that way from the milk thickening up. I have some cooking right now, and I’m sure it will be good. The problem is that since all of this is so much better then you can buy, you eat more of it. It’s hard to ration it. I smell the spices now.
Just made this recipe and it smelled (and tasted!) so good that we had to just go ahead and eat it for dinner. Thanks for dinner! :)
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