Brown Rice Pudding
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Adapted from The King Arthur Flour Whole Grain Baking2 cups whole milk (I used 2%)1 tablespoon unsalted butter2 eggs¼ cup packed brown sugar (I used 3 tablespoons and served this for breakfast)2 tablespoons maple syrup1 teaspoon vanilla¼ teaspoon salt½ teaspoon cinnamon¼ teaspoon ground nutmeg1 ½ cups cooked brown rice1 cup dried fruit (apricots and cherries or golden raisins and cranberries are recommended—we only had golden raisins)
1. Preheat the oven to 425˚. Butter a 1 ½ quart baking dish.2. Scald the milk and stir in the butter, melting it. Whisk the eggs with the brown sugar, maple syrup, vanilla and salt in a medium bowl. Whisk the hot milk very slowly into the egg mixture, adding the milk just a little at a time and whisking well after each addition to keep the eggs from cooking. Whisk in the spices, then stir in the brown rice and dried fruit. Turn the custard into the prepared dish.3. Bake until the pudding is set around the edges, 30 to 35 minutes. Remove the pudding from the oven and let cool for 20 minutes before serving. Serve warm or chilled.Find out more about this recipe on Mom Appetit's blog.