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Thursday, May 3, 2012

Brown Rice Pudding

Phew! Apparently, I wasn't the only one getting sick of looking at whole wheat pasta! This post is gonna be a quickie, but keeps in the whole grain theme. I'm a huge fan of my rice pudding recipe. I make it as often as I dare. Not too long ago, while browsing through the selection of rice for sale in our commissary, I saw short grain brown rice. The grains are exactly the same shape as those Arborio/pearl type that I use for rice pudding, only whole grain! I was immediately intrigued. I wanted to see whether it made as good of rice pudding as the white grains.

Good news! It does! As you might imagine, the whole grain version has a bit more chewiness, which is actually quite pleasing in this dish. There's a slightly "fuller" flavor, and - overall - I was just as happy eating the whole grain version as I am the regular.

You make it virtually the same way, I just switched a little bit of the water and milk around and added a little more time to the first step. I simmered the brown rice in 3 cups of water for 40 minutes (instead of 2 cups for 20 minutes) and then only added 2 cups of milk to finish it off (versus the 3 cups in the original recipe). Otherwise, do everything else the same. Delicious!

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