Brown Rice Cream Recipes
CREAMY BROWN RICE PUDDING
From the Famous Brand Name Recipes cookbook 'WHOLE-GRAIN COOKING,' this recipe is a nice change from the puddings made with white rice! [NOTE: If you use any butter when cooking the rice, DO NOT add another tablespoon of it as per this recipe.]
Provided by Sydney Mike
Categories Dessert
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
- Reduce heat & simmer 20 minutes, stirring frequently.
- Remove from heat & stir in butter & cinnamon.
- If desired, garnish with additional cinnamon.
Nutrition Facts : Calories 188, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.4, Sodium 50, Carbohydrate 31.2, Fiber 0.3, Sugar 23.8, Protein 3.1
BROWN RICE CREAM
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
Provided by YummySmellsca
Categories Beverages
Time 1h40m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, bring all the ingredients to a simmer.
- Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
- Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
- Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
- Let stand 45 minutes - 1 hour.
- Line a strainer set over a bowl with cheesecloth and pour the blender mixture inches Let drain, discard the solids.
Nutrition Facts : Calories 109.2, Fat 0.8, SaturatedFat 0.2, Sodium 90.9, Carbohydrate 22.9, Fiber 1.8, Protein 2.3
CREAMY BROWN RICE PUDDING
This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.
Provided by Diana Hagewood Smith
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
- Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g
HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
CREAMY PARMESAN RICE
This quick and easy side dish can be made with ingredients you probably already have on hand. It's great served with chicken, pork chops or fish. -Angela McArthur, Snover, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1128mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY BROWN RICE RECIPE WITH ASPARAGUS
Take rice to the next level with our Creamy Brown Rice Recipe with Asparagus, a creamy side dish made with Dijon mustard, sour cream and fresh asparagus spears.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 7
Steps:
- Cook rice as directed on package, omitting salt.
- Bring water to boil in large skillet; stir in bouillon until dissolved. Add vegetables; stir. Return to boil. Simmer on medium-low 5 min. or until asparagus is crisp-tender.
- Add rice; cook 3 min., stirring occasionally. Stir in sour cream and mustard; cook and stir 2 min. or until heated through.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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