Rice Pudding
- 1 cup brown rice
- 2 1/2 cups water
- 1/4 cup honey or maple syrup
- 1/2 tablespoon butter
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup finely ground nuts: almonds, walnuts, or hazelnuts
- 3/4 cup chopped dates
- 3/4 cup unsweetened coconut
- 1 1/2 cups whole milk or half and half
- 1 egg
- 1 teaspoon vanilla extract
- chopped apples, raisins, dried apricots (optional)
Instructions:
Rice Pudding is a delicious dessert and a great way to use up leftover rice.
- Combine rice and water in a medium saucepan. Bring to a boil. Reduce heat and simmer, covered, until all water has been absorbed, approximately 45 minutes.
- Stir honey or maple syrup, butter, salt, cinnamon, nuts, dates, coconut, and milk or half and half into rice. Add optional fruit. Continue to cook over medium heat, stirring frequently. Cook until thick and creamy, about 15 minutes.
- Remove pudding from heat. Beat egg in a small bowl. Add a small amount of pudding to the egg and mix. Add a little more pudding, stirring until egg is warm. Stir egg mixture into pudding.
- Return to moderate flame and cook briefly. Stir until mixture thickens up again, approximately 5 minutes.
- Remove from heat. Add vanilla.
- Stir pudding as it cools to prevent a skin from forming on the top.
- Serve cold with a dollop of plain yogurt.