Pam’s Brown Rice Pudding
| 1/2 cup | raisins or dried cranberries | 125 mL |
| Boiling water | ||
| 3 tbsp | cornstarch | 45 mL |
| 1/3-1/2 cup | sugar | 75 mL – 125 mL |
| 2 cups | milk | 500 mL |
| Dash of salt | ||
| 1 | egg or 2 egg yolks, beaten | 1 |
| 1 tsp | vanilla | 5 mL |
| 1/4 tsp | cinnamon | 1 mL |
| 2 cups | cooked U.S. long or short grain brown rice | 500 mL |
Place raisins or dried cranberries in a small bowl; add enough boiling water to cover. Let stand for 30 minutes; drain well. Set aside.
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.
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.
Stir in vanilla, cinnamon, cooked brown rice and raisins or dried cranberries. Serve warm or chilled.
Microwave Method: 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. 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.
Makes 6 Servings.
Recipe courtesy of pamcooks.com.
Source www.riceinfo.com
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