I didn’t used to like rice pudding, must have had something to do with the texture and consistency. A few years back, while on vacation, I gave it another try and whoa! Rice pudding is amazing. I guess I can add it to the ever growing list of “Foods You’ll Like When You Grow Up.” Who knows? Maybe beets will even someday grace that list. Probably not, though.
Here is my recipe for the easiest and yet still tasty, brown rice pudding. I like that, other than the maple syrup, there’s no sugar added and if you decide to add roasted bananas (bake, uncovered in oven at 375 for 15 minutes), you can omit the syrup as well. Roasted bananas are my new favorite thing! So sweet and gooey, thank you Tyler Florance for the suggestion.
Brown Rice Pudding
– 2 c Water
– 1 c brown rice, rinsed
– 1 1/4 c soy milk
– 1/3 c raisins (I usually omit since we never have them at the house)
– 1/3 c maple syrup
– 1 t vanilla
– 1/2 t cinnamon
– 1/4 t ground ginger
– 1/8 t nutmeg
1. Bring water to a boil in a saucepan
2. Add rice, cover and reduce heat to low. Simmer for 35 min. or until all water is absorbed and rice is soft.
3. Add remaining ingredients and cook on low for a few more minutes.
4. Transfer to bowl and allow to cool in fridge. (or if you’re like me, burn your tongue trying to eat too soon)
I like to transfer immediately to small single portion bowls so that I can quickly grab them from the fridge while balancing a baby on my hip. I would suggest making sure they’re covered or the pudding might dry out. If this does happen, just pour a bit of soy milk over the rice pudding before you reheat. Jackson is a huge fan of this snack!