Growing up, rice pudding was a bit of a treat. It was an every now and then kind of thing, and boy did us kids get excited when we knew it was coming. Oddly, I didn’t try rice pudding warmed up until I was in my mid-teens… simply because when we ate it as kids, it was the canned version from the supermarket shelves. You know the one, home brand, grab a can opener kind of rice pudding. I can confirm, this brown rice pudding is significantly better than the canned version.
Not only that, but it’s better for your health. I don’t know if you’ve ever read a recipe for traditional rice pudding, or dare to look on the nutrition label of the can but it’s not pretty. Sure heaps of cream, butter and sugar can be tasty but why not try the healthier version which tastes just as good better?! Brown rice is often said to be the ‘superior’ rice, because it has an overall better nutrient profile. It contains more fibre, more antioxidants and more vitamins and minerals when compared to white rice. Personally, I quite simply enjoy the taste of brown rice over white rice, it’s nuttier and somewhat sweeter. I wanted to keep mine kind of plain, but feel free to add things like cacao nibs, goji berries even sultanas/raisins would be perfect!
Warming Brown Rice Pudding
Dairy free, refined sugar free and spicy! This brown rice pudding is unlike the store bought version I can assure you. It's nourishing and oh so delicious!
- Prep Time: 5m
- Cook Time: 55m
- Total Time: 1h
Ingredients
- 1 cup Brown rice
- 4 cups Unsweetened vanilla almond milk
- Small pinch of Himalayan pink sea salt
- 1/3 cup Coconut sugar
- 2 Whole eggs, lightly beaten
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 Banana, sliced
- Extra almond milk, coconut sugar and cinnamon for serving
Instructions
- Measure rice then rinse well under cold water
- In a large, heavy bottomed saucepan add the almond milk, rice and salt stir to combine. Bring to a boil over high heat, stirring constantly.
- Reduce heat to low, cover and simmer gently, stirring occasionally for 30-40 minutes.
- While the pudding is simmering, in a separate bowl whisk together the egg yolks, coconut sugar, vanilla extract and cinnamon then set aside
- Once the rice has absorbed most of the liquid add the egg mixture stirring constantly to avoid scrambling the eggs. Stir for another 5 or so minutes until the mixture has become creamy and thick. Remove from the heat and allow to sit for approximately 10 minutes to allow the mix to thicken further.
- When ready to serve, divide mixture into 4-6 dishes, top with banana slices, a splash of extra almond milk, and sprinkle with cinnamon and sugar
- Pudding can also be served at room temperature or cold, just test it out to see how you like it!
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