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!