Brown Rice Pudding
A creamy, comforting brown rice pudding infused with vanilla and orange peel, layered with fresh raspberries, perfect for a refreshing dessert or brunch treat.
Ingredients
Instructions
- In a saucepan, heat cooked brown rice, milk, and sugar until the sugar dissolves and the mixture is hot, but not boiling.
- Remove from heat. In a bowl, combine 1/2 cup of the hot milk mixture with the eggs.
- Slowly stir the egg mixture back into the hot milk mixture.
- Cook over medium heat for 5 to 8 minutes until the custard is just thickened.
- Remove from heat. Stir in vanilla and grated orange peel if using.
- Cover and chill for 1 hour until thickened.
- Serve in 6 parfait or tall glasses, layering alternating layers of raspberries and pudding.
- Garnish with nutmeg, mint sprigs, and whipped cream as desired.
Nutrition & Diet Analysis (per serving)
596
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).