Serves 8
125 min
Creamy Brown Rice Pudding
Recipe GLPRb5e4b2d7372c11
A comforting and creamy brown rice pudding made with whole grain brown rice simmered in a blend of evaporated and regular milk, sweetened with sugar and flavored with warm cinnamon and almond extract. This rich, naturally gluten-free dessert is perfect served warm or chilled and yields 8 generous servings.
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Ingredients
4 cups water
2 cups uncooked brown rice
3/4 teaspoon salt
1 (12 fluid ounce) can evaporated milk
2 cups milk
1 cup sugar
1 (3 inch) piece cinnamon stick
1/2 teaspoon almond extract
Directions
Bring the water to a boil in a large saucepan over medium-high heat. Add the brown rice and salt, stirring to combine.
Return to a boil, then reduce heat to low. Cover and simmer for about 45 minutes until the rice is tender and most of the water is absorbed.
Pour in the evaporated milk and regular milk. Add the cinnamon stick and sugar, stirring well to dissolve the sugar.
Simmer uncovered over low heat for 60-70 minutes, stirring occasionally, until the mixture becomes thick and creamy.
Remove from heat and discard the cinnamon stick. Stir in the almond extract.
Serve warm or transfer to a bowl, cover, and refrigerate until chilled. The pudding will thicken further as it cools.
