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 cup brown rice
- 2 cups boiled water
- 1 cup almond milk
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1 tsp coconut oil
- Generous squeeze of honey
- 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.
- 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.
- 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).
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.