BROWN RICE PUDDING
This rice pudding is made with brown rice and can be made with Splenda®.
Provided by HeidiLB
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
- Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Nutrition Facts : Calories 517 calories, Carbohydrate 38 g, Cholesterol 283.5 mg, Fat 39.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 23.6 g, Sodium 210.6 mg, Sugar 25.2 g
CHEATERS BROWN RICE PUDDING (EGG-FREE)
I've never liked the texture of rice pudding made with eggs, and since I couldn't find a recipe without them, I gave this a whack. I didn't measure anything, but my "guess-timations" shouldn't be that far off.
Provided by goodnightyousleepyh
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Follow box directions and cook pudding.
- Stir in everything else.
- Pour into cake pan and bake at 450 until golden (about 1/2 hour).
- Gloat to your husband about your mad cooking skills and enjoy!
Nutrition Facts : Calories 464.8, Fat 7.9, SaturatedFat 4.5, Cholesterol 25.6, Sodium 347.8, Carbohydrate 91.1, Fiber 3.2, Sugar 50.4, Protein 9
PAREVE BROWN RICE PUDDING
Make and share this Pareve Brown Rice Pudding recipe from Food.com.
Provided by h_metts
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
- In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
- Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
- Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
- Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
- Remove from heat, cover top with wax paper and place in the refrigerator to cool.
Nutrition Facts : Calories 260.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 46.5, Sodium 81, Carbohydrate 47.5, Fiber 2.6, Sugar 21.6, Protein 7.8
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4.5/5 (2)Total Time 30 mins
- Rinse your rice under cold water until the water runs clear (rinse and drain about 3 or 4 times). In a large saucepan or skillet with high sides, combine your washed and drained rice along with 1 and 1/2 cups of cold water. Place the pot over medium-high heat and bring to a boil. Reduce heat to low, cover the pot (leaving the lid slightly ajar) and simmer rice for about 20 minutes, or until the rice is fully cooked. The water should also be fully absorbed. Remove from heat and set aside.
- In a medium bowl, whisk together sugar and cornstarch (this helps prevent lumps). Gradually add milk to the sugar and cornstarch mix, whisking well to incorporate. Pour this mixture over the cooked rice.
- Return the pot to medium heat. Cook the rice, stirring often, until the milk mixture starts to simmer. Simmer for about 1 to 2 minutes, or until thickened to your liking. Remove from heat and transfer to serving dishes. Serve warm, or cover with plastic wrap (touching the surface of the pudding to prevent skin!) and refrigerate until ready to serve.
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