Brown Rice Pudding Iii Recipes

CREAMY BROWN RICE PUDDING

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.

BROWN RICE PUDDING

Steps:

• In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.

RICE PUDDING III

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
• In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
• Bake in preheated oven 45 minutes, until set.

BROWN-RICE PUDDING

Steps:

• Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
• Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.

BROWN RICE PUDDING III

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
• Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

BROWN RICE PUDDING

Steps:

• Bring nonfat milk, rice and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
• Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in molasses. Cool. Refrigerate until well chilled.(Can be prepared 2 days ahead.)

CHEATERS BROWN RICE PUDDING (EGG-FREE)

Steps:

• Follow box directions and cook pudding.
• Stir in everything else.
• Pour into cake pan and bake at 450 until golden (about 1/2 hour).
• Gloat to your husband about your mad cooking skills and enjoy!

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.