I have tried to make brown rice pudding on several occasions, with no success… until recently! I noticed there was a recipe on the box of the rice cereal we had in our pantry, and I decided it was time to give it another shot.
The previous attempts had been with recipes that used regular whole grain rice. I’m not sure what other factors may have contributed to the failed end result, but I had almost given up on rice pudding in our home.
I wanted to make a strawberry rice pudding, but when I saw that the rice product I was using was brown rice, and its color, I knew better than to try what I had in mind. The color would not have been what I was envisioning! So I used the strawberries as a topping instead, and the red color worked well that way with the brown rice.
Due to chocolate being high in amines, I decided to try a few carob chips, which is a great chocolate alternative. The flavor in them is strong, so a few sprinkled over the top was just enough, I thought.
It would make a delightful Valentine’s Day treat!
Recipe: Brown Rice Pudding with Strawberries and Carob Chips
Adapted from Recipe on the Arrowhead Mills Gluten-Free Rice & Shine Hot Cereal Box
- 1 cup rice cereal
- 1/4 teaspoon salt
- 2 1/2 cups rice milk
- 2 eggs, beaten
- 1/2 cup maple syrup
- 1 1/2 teaspoon vanilla
- strawberries, hulled and diced
- carob chips
- cooking spray, oil or butter
- Preheat oven to 350 degrees.
- Prepare 1-quart baking dish using cooking spray, butter or oil (I used coconut oil).
- Put dry ingredients in a saucepan, add milk and stir. Bring to a boil, stirring constantly.
- Turn heat to low and simmer, continuing to stir constantly, until thickened.
- Remove from heat. Gradually stir maple syrup, beaten eggs and vanilla into mixture.
- Pour into prepared baking dish and bake for about 20 minutes or until set.
- Chill or serve warm. Add strawberries and sprinkle a few carob chips over the top just before serving.
You can use regular milk, if you prefer, and honey in place of maple syrup.
Preparation time: 15 minute(s)
Number of servings (yield): 6
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