Brown Rice Pudding Iii Recipes

CREAMY BROWN RICE PUDDING

Creamy Brown Rice Pudding image

This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.

Provided by Diana Hagewood Smith

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups water
2 cups uncooked brown rice
¾ teaspoon salt
2 cups milk
1 (12 fluid ounce) can evaporated milk
½ teaspoon almond extract
1 cup sugar
1 (3 inch) piece cinnamon stick

Steps:

Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g

RICE PUDDING III

Rice Pudding III image

Add raisins before baking, if you like.

Provided by PAMELASCHULZ

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup uncooked long-grain white rice
2 cups water
½ teaspoon salt
7 eggs
5 cups milk
1 ¼ cups white sugar
1 ½ teaspoons vanilla extract
¼ cup butter

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
Bake in preheated oven 45 minutes, until set.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 53.5 g, Cholesterol 190.2 mg, Fat 13.3 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 7 g, Sodium 310.6 mg, Sugar 38.8 g

BROWN RICE PUDDING III

Brown Rice Pudding III image

I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired.

Provided by cubgirl1960

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

⅔ cup brown rice
1 ⅓ cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon molasses
½ teaspoon almond extract
1 egg, beaten

Steps:

Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 14.2 g, Cholesterol 28.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 35.1 mg, Sugar 3.2 g

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