Pam’s Brown Rice Pudding

Pam’s Brown Rice Pudding

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Ingredients
  • 1/2 cup (125 mL) raisins or dried cranberries
  •  Boiling water
  • 3 tbsp (45 mL) cornstarch
  • 1/3-1/2 cup (75 mL–125 mL) sugar
  • 2 cups (500 mL) milk
  •  Dash of salt
  • 1 or 2 egg yolks, beaten
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) cinnamon
  • 2 cups (500 mL) cooked USA long or short grain brown rice
Directions
  1. Place raisins or dried cranberries in a small bowl; add enough boiling water to cover. Let stand for 30 minutes; drain well. Set aside.
  2. Stir cornstarch and sugar together in a medium saucepan. Gradually stir in milk and salt. Cook on medium, stirring often, until mixture thickens, 10 to 12 minutes.
  3. Beat egg in a small bowl. Whisk in a small amount of the hot mixture, then whisk the warmed egg back into the milk mixture in saucepan. Cook and stir for 1 minute.
  4. Stir in vanilla, cinnamon, cooked brown rice and raisins or dried cranberries. Serve warm or chilled.

Microwave Method:

  1. Prepare fruit as above. Stir cornstarch and sugar together in 4-cup (1 L) glass measure. Gradually stir in milk and salt. Microwave on medium for 9 to 10 minutes, or until thickened. Whisk or stir every 3 minutes.
  2. Beat egg in small bowl. Whisk in small amount of hot mixture; whisk warmed egg back into milk mixture. Microwave on medium for 1 minute. Stir in vanilla, cinnamon, cooked brown rice and fruit.

Recipe courtesy of pamcooks.com.