Brown Rice Pudding

Name: Brown Rice Pudding
Ingredients: 2 cups low fat (1%) milk; 3 tablespoons brown sugar; 2 cups cooked brown rice; 2 tablespoons heavy cream; 1/8 teaspoon salt; 2 cups fresh stone fruit when in season (or 1 cup golden raisins, dried apricots, and/or sour cherries)

6 ingredients

5 steps

Ingredients

2 cups low fat (1%) milk
3 tablespoons brown sugar
2 cups cooked brown rice
2 tablespoons heavy cream
1/8 teaspoon salt
2 cups fresh stone fruit when in season (or 1 cup golden raisins, dried apricots, and/or sour cherries)

Directions

1

Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11/2 cups, about 10 minutes.
2

Stir in rice and cook for 5-10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)
3

Remove from heat and cool to room temperature. Stir in cream and salt.
4

Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is
5

too thick for your liking the next day, whisk in a little milk.)