Heathers Creamy Brown Rice Pudding Food

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.

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:

• Bring the water and brown rice to a boil in a saucepan.
• Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat (keep covered) and allow to rest for 10 minutes before fluffing with a fork.
• Stir in the milk, evaporated milk, sugar, and cinnamon. Simmer uncovered, stirring often, for 40-50 minutes, or until the dish is pudding consistency.
• Remove from heat and stir in vanilla extract and raisins.

BROWN RICE PUDDING

Steps:

• Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
• Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.

BROWN RICE PUDDING

Steps:

• combine rice through sugar in medium saucepan and bring to boil.
• reduce heat and simmer stirring frequently for approximately 15 - 20 minutes (until reaches a porridge consistency).
• remove from heat and stir in butter.

CREAMY BROWN RICE PUDDING

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.

HEATHER'S CREAMY BROWN RICE PUDDING

Steps:

• put sugar, cornstarch, salt, and 250 ml soymilk in a pot.
• stir on low heat till smooth.
• add the rest of the soymilk and rice and spices.
• cover and cook until desired consistency is achieved (45 minutes- 2 hours), stirring occasionally beat egg yolks and add to pudding.
• cook for one more minute.
• remove from heat and add vanilla and butter.

BROWN RICE PUDDING

Steps:

• while the brown rice is still piping hot add the evaporated milk and mini marshmallows, and stir until the marshmallows have coated the rice. Allow to stand until the milk has been absorbed into the rice and stir again.
• Add the coconut, dried cranberries and hard pretzels, mixing everything together. Add the nutmeg, cinnamon and sugar and mix again. Serve for brunch.

VEGAN BROWN RICE PUDDING

Steps:

• In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
• Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
• Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
• Top individual servings with a little additional cinnamon before serving, if desired.

HEALTHY BROWN RICE PUDDING

Steps:

• Put 1 1/2 cups uncooked brown rice, salt, and boiling water into a greased baking dish with a lid, or cover with foil.
• Bake at 375 for 1 hours.
• This will make about 5 cups of cooked rice, so you can start here if you have cooked rice.
• Put rice, milk, sugar, and butter into a heavy bottomed pot. Simmer on medium low, stirring occasionally.
• Cook for an hour to 90 min, until rice pudding is thickened.
• Add vanilla and cinnamon, eat warm or cold.
• Dust with cinnamon sugar on top if you like it a little sweeter.

SUGAR-FREE BROWN RICE PUDDING

Steps:

• In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
• In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
• Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
• Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
• Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
• Remove from heat, cover top with wax paper and place in the refrigerator to cool.