Quickie Dinner Week: Creamy Brown Rice Pudding - Sweet Potato Chronicles

Quickie Dinner Week: Creamy Brown Rice Pudding

Here's the funny, 80's lov­ing and bril­liant chef known as Chef Dad with an easy dessert to accom­pany the quick din­ners we've brought you this week. Tak­ing it away, Chef Dad…

You know the drill – you plan out that whole week of meals and make one smart and con­cise shop­ping trip, while lis­ten­ing to pan-flute music on your ipod to get a holis­tic future pic­ture of how grate­ful and gra­cious the fam­ily will be once you unearth the good­ness of Whole­some­ness mar­ried with Kid-Friendly Flavour.

Crash.  Junior now wants fish­sticks and ketchup, while you planned your famous Brown Rice and Spelt Sur­prise with col­lard greens and ele­phant gar­lic.  No fear. Our fam­ily loves brown rice – mixed either with rata­touille, chicken, steamed veg­gies or stir fried with the bits and bobs in the fridge — it’s always a hit.  Not only do we enjoy the nutty flavour and crunch of brown rice, but it’s much health­ier than pol­ished white rice, with all the min­er­als and vit­a­mins retained.

My mother, grand­mother and mother-in-law all made won­der­ful rice pud­dings.  I decided to pay homage to them and came up with this sim­ple and quick ver­sion of rice pud­ding.  It’s best to use cold, cooked rice – plain (not cooked in strong stock, etc.)  From begin­ning to end, this took 10 min­utes!  More time for pan-flute music…

 Creamy Brown Rice Pudding

If using white rice, reduce the amount of milk by ¼ cup, and reduce cook­ing time slightly.  This recipe is sim­i­lar to a Pakistani/Indian rice pudding.

1 ½ cups brown rice, cooked
1 cup milk, 3.25 %
4 table­spoons sugar, brown
1 table­spoon maple syrup or honey
1 tea­spoon vanilla extract
1/8 tsp ground cin­na­mon
1 cin­na­mon stick, whole
4 cloves, whole
Pinch car­damom pow­der
Pinch nut­meg pow­der
1 lemon, zest of

Method 

In a medium saucepan, place all ingre­di­ents together and stir to com­bine.  Bring to a boil and reduce to a simmer.

Sim­mer for 10 min­utes, or until 2/3 of the liq­uid has evap­o­rated.  If you want a creamier / run­nier rice pud­ding, add a bit more milk.  If you want a firmer rice pud­ding, cook fur­ther.  (Remem­ber that the rice pud­ding will firm up when chilled.) Fold in the lemon zest.

You can serve this warm, as is, or you can chill overnight and serve it cold.  Adjust creami­ness by adding more milk as needed.

Note: Car­damom is a spice that is related to gin­ger, and is used in many East Indian and Pak­istani dishes, both sweet and savoury.  I love the aroma and flavour of it – a lit­tle goes a long way, so be gen­tle with it!  I hope you are a con­vert after this recipe.

  

One Comment

  1. […] This post was men­tioned on Twit­ter by Paul Silva, Ceri Marsh. Ceri Marsh said: Quick and healthy brown rice pud­ding from Chef Dad! http://bit.ly/fV5O3M […]

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