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Apple Cinnamon Brown Rice Pudding

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:

  1. 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.
  2. Remove rice from heat, place in a bowl, and set aside.
  3. 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.
  4. 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.
  5. Transfer rice pudding to a large bowl, and let cool.
  6. Serve warm or cold.

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