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
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.