Recipe Review: Pumpkin Brown Rice Pudding
Saturday, January 07, 2017
I LOVE rice pudding, and learned about making it with brown rice from the venerable Laurel's Kitchen cookbook. Last week I made a variation on the brown rice pudding theme recipe from the Washington Post: www.washingtonpo
. I did make one modification, which was to use only 1/3 cup of maple syrup instead of the 2/3 cup called for by the recipe. My recipe modification for tracking purposes is here: recipes.sparkpeo
In short, this is DELICIOUS! I love both rice pudding and pumpkin pie, and this is a terrific mash-up of the two. I'd do only a few things different the next time I make this.
1. Cook the rice for a full 45 minutes before going into the oven (I cooked for 40 minutes)
2. Reduce the maple syrup even further to 1/4 cup
3. Before putting the custard mix in the oven, partially puree it with the immersion blender, as I'd like it a little more creamy and a little less chewy.
4. EDITED TO ADD: Next time, I'll also add a little ground Cardamom to the mix, for a more exotic flavor.
My sister is also a rice pudding fan, but she's on a very strict anti-inflammatory diet where she can have no sugar or dairy. I plan to experiment with a version of this using light coconut milk. I may research vegan rice pudding recipes before making that attempt. I'll let you all know how that goes when I get around to it.