I’ve been meaning to share some of our favorite recipes. This rice pudding recipe comes from my dear sister-in-law, Carla. For more of Carla’s yummy recipes, check out her website, A New Creation. The link is in my blogroll to the right.
We eat rice pudding about once a week for breakfast here. I rarely use the recipe anymore as it is a forgiving dish, and you can play around with the amounts. We add the minimal amount of sweetener and go crazy on the cinnamon which enhances the flavor. Cinnamon is supposed to help keep blood sugar levels . . . . . . .well . . . level, so don’t be shy with it.
Rice pudding also makes a healthier dessert option. I hope you enjoy it.
In an 8-quart pot, mix
4 cups of cooked brown rice* 1 ½ cups milk
½ cup cream maple syrup to taste (maybe around 1/3 cup)1 tsp. Salt
Cook over medium-low heat until thick and creamy, 15 – 20 minutes
Remove from heat and stir in
½ cup cream
8 T. butter, cut into pieces 1 tsp. Vanilla extractThen add:
2 – 3 eggs, beaten**Return to heat and cook 2 more minutes, stirring constantlyServe warm, sprinkle with nutmeg and lots of cinnamon*This recipe is quick and easy if you cook more rice than you need when making dinner and refrigerate the extra rice for a rice pudding breakfast.
**Be sure to remove the pot from the heat and put in the cream and butter first, so the rice mixture is cooled down slightly before you add the eggs. This will keep you from getting little lumps of scrambled egg in your pudding. That happened to me once and it wasn’t pretty. I wouldn’t want that to happen to you. Please, heed my advice and avoid making the same mistake I did.