Pum’s favourite recipes…Yummy Brown Rice Pudding

I absolutely love rice pudding.  The heavy, creamy, thick, clotted, gloopy kind…mmmmmm.

This recipe is not for that.

I had a total craving for rice pudding today but after having gone out on both Friday night and Saturday night and feeling slightly worse for wear today I didn’t want to veg the day away and eat rubbish.  So I raided my cupboards and decided to make a healthier brown rice pudding.

Pum’s brown rice pudding

  1. 1 cup brown rice
  2. 2 cups boiled water
  3. 1 cup almond milk
  4. 1 tsp vanilla essence
  5. 1 tsp cinnamon
  6. 1 tsp ginger powder
  7. 1 tsp coconut oil
  8. Generous squeeze of honey
What Pum did
  1. Added 2 cups boiled water to 1 cup brown rice in a pan, turned up to a high heat until boiling. Stirred the rice and turned down to a low heat with the lid on and left for 25 minutes (or until almost all water absorbed) stirring occasionally.
  2. When almost all the water is nearly absorbed add all other ingredients and turn heat to high stirring until starting to bubble.  As before, turn to a low head with lid on, this time for 10 minutes stirring occasionally.
  3. Continue to cook until it reaches your preferred consistency then take off the heat and leave for 5 minutes to thicken slightly (note this will not reach a very thick consistency but I don’t mind this).

Brown Rice PuddingBrown Rice Pudding

Brown Rice PuddingBrown Rice Pudding

Try experimenting with different types of milk (semi skimmed, coconut, hazelnut), different spices/additions (nutmeg, raisins) and different sweeteners (honey, agave, maple syrup).  Taste as you go along and tweak to your own preferences.

Pum x


3 thoughts on “Pum’s favourite recipes…Yummy Brown Rice Pudding

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