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Brown Rice Pudding
November 26th, 2008 Madhuram Posted in Food Blog Events, Other Desserts, Vegan Sweets | 
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Rice Pudding is the western version of our own Indian Rice Kheer (Paal Payasam) but in the consistency of Sweet (Sarkarai) Pongal. We add saffron threads and cardamom in the Indian pudding. Here they add vanilla extract and cinnamon to flavor the pudding. While browsing “The Joy of Vegan Baking” by Colleen Patrick – Goudreau, I came across this pudding recipe using brown rice instead of white rice and non dairy milk instead of dairy milk. Since I had both soy milk and brown rice at home I decided to make it.
Yield: 2-3 servings
2 Place the pan over high heat and bring to a boil. Keep an eye on the stove or else it will start boiling all over the place.
3 Reduce heat to medium-low and simmer until the rice is tender, about 40 minutes.
4 Stir frequently to prevent the rice from sticking to the bottom of the pan.
5 When the rice is cooked, remove from the heat and add thee sugar, vanilla and 1 teaspoon of cinnamon (if using).
6 Return to the stove, and cook until the rice pudding thickens, 5 to 10 minutes.
7 Remove from the heat and add the raisins, if using.
8 Refrigerate for 1 to 2 hours before serving.
Updated:
After a comment from a visitor Lise regarding the ratio of milk and rice, I tried it once again without powdering the rice and also reduced the quantity of milk from the original 3 cups to 2 and 1/2 cups. I noticed that if using whole rice it takes at least 40 minutes for the rice to cook tender. Also add 2 tablespoons of sugar first and increase according to your taste.
After adding the sugar, vanilla and cinnamon it took around 10 minutes for the pudding to thicken. At this point I felt the consistency was right, if I was going to consume it immediately. Since I was going to have it after dinner, I had to refrigerate and the pudding will thicken even more, so I added little less than 1/4 cup of milk and heated it for another 2 minutes and then stored in the fridge. So add additional milk to your preferred consistency.
This is my entry for
1. Suganya’s Vegan Ventures
2. DK’s AWED – American
3. Srivalli’s Rice Mela
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November 27th, 2008 at 6:03 am
Just a query! Does soymilk thicken the same way as cow’s? I expected it to stick to the vessel! The pudding looks great!
Yes, it does. You have to keep stirring and little milk if required.
November 27th, 2008 at 1:04 am
Brown rice is healthy too. Pudding looks delicious!
November 26th, 2008 at 11:20 pm
delicious pudding! looks lovely!
November 26th, 2008 at 7:58 pm
Thats so lovely madhu..thanks for the entry!
November 26th, 2008 at 3:09 pm
madhu i still havnt tried the payasam with brown rice…..lovely presentation…
November 26th, 2008 at 2:10 pm
Lovely.I never tried brown rice,but I too make this pudding or payasam .Lovely and beautiful pic.Loved your notes section.Actually I always go there first.Ver helpful.Right now I am drooling
Thanks Sweatha.
November 26th, 2008 at 1:11 pm
Somehow I don’t like cinnamon in sweet dish… Good one
November 26th, 2008 at 12:20 pm
Excellent MAdhu..delicious n tempting one…Yeah send them to Srivalli’s Rice mela..
November 26th, 2008 at 11:50 am
Looks delicious Madhu..You can send this to Srivalli’s Rice mela too!!!
November 26th, 2008 at 8:55 am
I love this. One of the regular payasom my mom used to make, except like you said it was with cardamom than vanilla