Brown Rice Pudding
Adapted from The King Arthur Flour Whole Grain Baking
- 2 cups whole milk (I used 2%)
- 1 tablespoon unsalted butter
- 2 eggs
- 1/4 cup packed brown sugar (I used 3 tablespoons and served this for breakfast)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups cooked brown rice
- 1 cup dried fruit (apricots and cherries or golden raisins and cranberries are recommended - we only had golden raisins)
1. Preheat the oven to 425 degrees . Butter a 1 1/2 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.