There is something about this brown rice pudding that instantly elicits from me a contented sigh and satisfied smile; some special quality that other dishes simply cannot rival. Perhaps it is the serendipitous synthesis of chewy brown rice, creamy milk, and subtly sweet fruit – of both the fresh and dried varieties – that makes this pudding so delightful; perhaps it is the knowledge that I’m feeding my body food that is as healthy as it is delicious.
That’s right. Healthy rice pudding. Just like the brown rice pudding I posted here. This version of my favorite breakfast/dessert hybrid is made with the classic trio of apples, cinnamon, and raisins (does it get any cozier than that?). I used 2% milk for this recipe, which resulted in an extra luscious pudding; but 1% (or non-dairy milk of your choice) would be a fine substitution.
I like to prepare a large batch on Sunday and enjoy it throughout the week. A warm (reheated) bowl of brown rice pudding is incentive enough to leave the comfy confines of my bed on a cold Monday morning, but sporadic spoonfuls straight from the chilled contents in the fridge have been known to occur ;).
Now if you’ll excuse me, a soup spoon is calling my name…
Apple Cinnamon Brown Rice Pudding
Serves 4-6 servings
Ingredients:
- 2 cups water
- 1 cup short-grain brown rice
- pinch of salt
- 4 cups milk of choice
- 1 Tbsp brown rice syrup
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- generous 1/2 cup raisins
- 1 large apple, peeled, cored, and finely chopped
Directions:
- Combine water, rice, and salt in a large, heavy-bottomed pot (such as a dutch oven). Bring to a boil, stir once, and cover with a tight-fitting lid. Reduce heat to low and simmer for about 40 minutes, or until most of the water is absorbed.
- Remove rice from heat, place in a bowl, and set aside.
- Add 4 cups of milk, brown rice syrup, maple syrup, vanilla, and cinnamon to the pot. Bring to a very low boil over medium heat, stirring often so the milk doesn’t burn. Lower heat to medium/medium-low.
- Add in the cooked rice, raisins, and chopped apple. Cook over medium/medium-low heat, stirring frequently. If a “skin” forms, just stir it back into the pudding. Simmer until the milk cooks down and the rice is creamy, about 30 minutes. NOTE: It is especially important to tend to the pudding towards the end of the cooking time. Do not walk away from the stove, or your pudding will burn.
- Transfer rice pudding to a large bowl, and let cool.
- Serve warm or cold.
I love reading your descriptions! They are poetic and so beautiful. This looks so good and I love how it’s good for you, too!
Did you put any of the photography tips we learned to use? I like the sprinkling of the raisins and cinnamon – very nice touch! I definitely want to reach into the screen and take a bite :)
BTW, thank you so much for driving on Saturday! Hope to see you soon.
What a comforting dessert and I love that you used brown rice too! Great to see you yesterday!
That looks amazing! I just might have to try this. Nice meeting you at the photography seminar!
It was so nice meeting you on Saturday. This dessert looks delicious, I haven’t had rice pudding in ages! Great pictures, I like the cinnamon and the raisin in the last one. Good working the Gary tips =)
Oh I love rice pudding! I’ve never had it with Apple and cinnamon. Sounds delish!
So it keeps well in the fridge for a week? I’m SO making this next week (should have the kitchen done by then… woohoo!!)
I found your blog from Kerstin’s — I’m always looking for new, healthy recipes. I will be around…a lot! Keep up the great work!!!
I just found your blog and glad I did. Healthy eating and good recipies will go a long way to making my food better tasting and better for me. Thanks and I look forward to more good ideas.
So, was it as amazingly delicious as it looks?
What is brown rice syrup? Do I need to use it? Do I need to sub something else in for it?
Please let me know :)
Katherine
Katherine,
Brown rice syrup is a non-refined sweetener that can be found in natural grocers or the natural foods section of a regular grocery store. Here is a link to the brand I like to use:
http://www.lundberg.com/products/syrup.aspx
You could easily sub in any sweetener of your choice for the brown rice pudding, but the end result will taste a bit different as brown rice syrup is not as sweet as other sweeteners. I would recommend sticking with a non-refined sweetener such as maple syrup, honey, or agave nectar, but you could certainly use granulated sugar or brown sugar if you so choose. Just add to taste.
I hope you enjoy it!