| Brown Rice Pudding Recipe |
Prep time: 02 Mins
Cook time: 50 Mins + 1 Hr Refrigerate Time
Yields: 3 Servings
A very simple recipe to prepare a vegan pudding using brown rice and soy milk.
Ingredients
- 2 And 1/2 Plus 1/4 Cup Dairy Or Non-Dairy Milk (I Used Soy Milk)
- 1/4 Cup Long Or Short Grain Brown Rice
- 1/8 Teaspoon Salt
- 2 To 3 Tablespoons Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon (I Omitted)
- 1/4 Cup Raisins (Optional)
Instructions
- In a heavy bottom saucepan, combine the 2 and 1/2 cup milk, rice and salt. I did not use the liquid measuring mug to measure 2 and 1/2 cups of milk, use the same dry measuring cup which you use to measure rice/flour etc.
- 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.
- Reduce heat to medium-low and simmer until the rice is tender, about 40 minutes.
- Stir frequently to prevent the rice from sticking to the bottom of the pan.
- When the rice is cooked, remove from the heat and add thee sugar, vanilla and 1 teaspoon of cinnamon (if using).
- Return to the stove, and cook until the rice pudding thickens, 5 to 10 minutes.
- Remove from the heat and add the raisins, if using.
- Refrigerate for 1 to 2 hours before serving.
My Notes:
- I was not sure if the rice would cook properly, because this was the first time I was cooking brown rice. So I ground the rice coarsely in a coffee grinder before cooking it. In that case it cooks completely around 25 minutes.
- 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.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/brown-rice-pudding/