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
- 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
- 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.