Brown Rice Breakfast Pudding
Short grain brown rice cooked slowly in almond milk sweetened with a touch brown sugar and infused with vanilla and cinnamon is my new favorite breakfast. Top with some toasted nuts for a little crunch, and a spoonful of jam or a drizzle of maple syrup for some extra sweetness, and you have yourself a real treat.
I discovered this recipe on Epicurious while searching for alternatives to my usual morning oatmeal. I must admit, I was dubious when I first read the proportions of liquid to rice listed in the recipe, but I tried it anyway, and boy am I ever glad I did. The texture is so creamy, with a subtle nutty flavour complimented by the addition of vanilla and spice. You'd swear this was meant to be dessert, not a porridge, as the original recipe states. I just can't bring myself to call this this dish porridge, it bears no resemblance to any porridge I've ever tasted. So, I'm calling it breakfast rice pudding. I substituted brown sugar for white sugar, and I added some cinnamon, but other than that, I didn't tinker much with the original recipe.
- 4 cups unsweetened natural almond milk
- 4 cups water
- 1 cup short grain brown rice
- 1/4 cup brown sugar
- 1 vanilla bean, split
- 1 inch piece of cinnamon stick
- Pinch of salt
Put everything into a large saucepan and bring to a boil over medium-high heat, stirring constantly. Once the mixture comes to boil, reduce heat to low and continue to cook, uncovered, stirring occasionally for 60-70 minutes. The mixture will seem very liquidy until the last 10-15 minutes of the cooking time, at which point it will really start to thicken up. Serve the rice pudding topped with a spoonful of jam or marmalade, and a generous sprinkling of something crunchy like toasted nuts or coconut.
- coarsely chopped toasted nuts
- Toasted coconut flakes
- your favourite jam or marmalade
- a drizzle of maple syrup- try Pure Infused maple syrup for extra pizazz
To reheat, add a tablespoon or two of almond milk to loosen up the mixture and warm over medium heat for a minute or two, until heated through.
You can substitute whole milk for the almond milk, for even creamier results.