Friday, January 13, 2012
Brown Rice Pudding
This recipe is my biggest score of 2012. It requires an embarrassingly little amount of work and pleases just about everybody - sweet people, creamy people, snack people, dessert people, warm breakfast people, and young picky people who prefer to eat bubble wands.
Brown Rice Pudding:
This recipe requires very little hands on time but a lot of cooking time so plan it for a lazy morning or afternoon when you know you'll be home and available to check in on it.
1/3 cup long-grain brown rice
3 1/2 cups (2 14 oz cans) full fat coconut milk
1/2 cup maple syrup
small pinch salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Other flavoring options - a few cardamom pods, a split vanilla bean, a pinch of saffron, orange zest.
1. Heat the oven to 300 F. Put the rice in a food processor and pulse 10 times to break the grains up a bit and scratch up their hulls; don't overprocess.
2. Put all the ingredients in a 2-quart ovenproof pot or Dutch oven. Stir to combine, and put in the oven, uncovered. Cook for 45 minutes, then stir. Cook for 45 minutes more, and stir again; at the point the milk will have darkened a bit and should be bubbling, and the rice will have begun to swell.
3. Cook for 30 minutes more. The milk will be even darker this time, and the pudding will start to look more like rice than milk. It may be done now or need another 10 minutes.
4. Taste to make sure the rice is soft but you want it still soupy as it firms up while it cools off.
Garnish with a sprinkling of toasted coconut, sliced almonds, drizzle of cream, or other chopped nuts.