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| Brown Rice Raisin Pudding |
"A sweet brown rice treat that I created one day after running out of white rice. Garnish with nutmeg and some optional raw vanilla sticks. Hope that you enjoy it!"
Ingredients :
- 1 3/4 cups cooked brown rice
- 1 1/4 cups milk
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/4 teaspoon ground cinnamon
- 2/3 cup golden raisins
- 1/2 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions :
| Prep : 10M | Cook : 5M | Ready in : 48M |
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- Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
- Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
- Remove from heat and stir butter and vanilla extract into mixture.
- Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.
Notes :
- If you enjoy rice pudding cold, then chill for 3-4 hours.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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