Cinnamon Brown Rice Pudding
Rice pudding is so easy to make I’m not really sure why I waited so long!
I decided that I needed to make some but I only had almond milk and brown rice on hand. I figured that would be fine and went with it.
I really wanted to add dried figs and maple in the mix but I decided this time I would stick to cinnamon since I was making it for other people.
Next time I’ll experiment with some flavor combinations. Doesn’t fig and maple sound pretty great?
If you don’t like raisins, feel free to omit them or eat around them. I won’t be offended.
- 4 cups water
- 1 cup brown rice
- 4 cups almond milk
- 2 Tbsp sugar
- 2 Tbsp honey
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 2 Tbsp butter
- 1/2 cup raisins
- Boil 4 cups of water and stir in brown rice.
- Lower to medium heat and simmer rice for 30 minutes, uncovered.
- Stir occasionally. Drain water and transfer rice back to its original pot.
- Put the lid on the pot and let steam for 10 minutes, away from the flame.
- After 10 minutes, transfer rice to a bowl and set aside.
- Bring almond milk, sugar, honey and spices to a low boil.
- Stir often so the milk doesn't burn.
- Add the rice, butter and raisins, stir often.
- Simmer until milk cooks down, about 30-45 minutes.
- Serve cold or at room temperature with a pinch of cinnamon on top.
- Add raisins to your liking.
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Amount Per Serving: Calories: 189Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 45mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 2g
Nutrition information isn’t always accurate. You may want to spot check this information.