Baked Brown Rice Pudding

by mary on April 12, 2012

Brown rice pudding in a bowl

A square of baked brown rice pudding

Brown rice pudding is a go-to dessert in our household, and between the filling rice and all the protein in its eggs and milk, it can even be an economical stand-by dinner (shh). Instead of the standard cinnamon and nutmeg spicing, I sometimes spike this with saffron plus a pinch of turmeric or with cardamon and allspice. I also vary the dried fruits and nuts, using pistachios (with the saffron), chopped walnuts or almonds, dried cherries, raisins, or dates, or fresh chopped apples or pears. Fresh fruit is excellent but gives a looser pudding that won’t cohere like the one illustrated above. My latest variation involved blending the meat of a fresh young coconut with the eggs, milk, and maple syrup before adding it to the rice- yum!

Short-grain brown rice works very well here. Sweet rice, also called sticky or glutinous rice, is a nice variation. Sweet rice is in all kinds of Asian desserts like the rice balls that always tempt me at the Asian grocery. As you might guess, it’s sweeter than other kinds of rice, and it also has a substantial quality that gives desserts made with it the chewiness of a good brownie.

Many rice pudding recipes call for starting the pudding on the stovetop and finishing it in the oven. I use a rice cooker for the rice but cook the pudding completely in the oven. That’s simpler because there’s no stovetop stirring.  I used to finish the pudding by mixing in sour cream or yogurt at the end. It’s good like that, but now I like it even better as a firm baked pudding. Left the way it comes out of the oven, it can be cut into squares.

Is it still a pudding if it’s firm enough to be cut into squares? I still think of it that way, but maybe it’s something new. Let me know how you like it and what variations you’ve made in the comments below, I love to hear from you!

Sweet Brown Rice Dessert
 
Prep
Cook
Total
 
The traditional American recipe switched up a bit with sticky brown rice and soy milk.
Author:
Type: dessert
Serves: 3
Ingredients
  • 1 cup sweet (sticky or glutinous) brown rice or short-grain brown rice
  • 1 cup unsweetened soy or almond milk
  • 2 eggs
  • ¼ cup honey or maple syrup
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • raisins, dates, or dried cherries (optional)
  • chopped walnuts, almonds, or pistachios (optional)
Instructions
  1. Cook rice in a rice cooker or on the stove (1 cup rice, 2 cups water, bring to boil, stir once, simmer for 50 minutes).
  2. In medium or large bowl, crack and beat two eggs.
  3. Add 1 cup soy or almond milk and whisk together.
  4. Heat honey in microwave until warm but not hot (20 seconds in our microwave). If you are using maple syrup you can skip this step.
  5. Combine sweetener with other wet ingredients and whisk together.
  6. Add cinnamon and nutmeg.
  7. Add rice to a square 8 X 8 pan.
  8. If you are using dried fruits or nuts, add them to the rice.
  9. Pour wet ingredients over rice and mix.
  10. Cook at 350 degrees for 40 minutes.
  11. Cool for 10 minutes.
  12. Cut into squares and serve.

 

 

 

{ 5 comments… read them below or add one }

Mireya from myhealthyeatinghabits May 4, 2012 at 4:54 pm

Mary,

What brand of sweet brown rice do you use? I’ve been looking around for brown sushi rice, or something similar and can’t seem to find one.
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mary May 4, 2012 at 5:17 pm

I buy it in bulk from my food co-op (Puget Consumers Coop). I’ll look at the bin next time I’m in and ask who the supplier is if it’s not obvious and get back to you with the info.

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mary mary September 29, 2012 at 3:54 pm

Mireya, can’t remember if I got back to you on this but the supplier is Lundberg.
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Donald January 6, 2013 at 11:26 pm

I really enjoyed your version of rice pudding! I substituted 1/8 cup powered stevia as my sweetener; and threw in some goldenberries as well as dried cherries. I usually bake mine old version for double the time recommended. I am an ovo vegetarian and dislike mushy rice pudding. Keep up the great work Mary! God Bless

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mary mary January 7, 2013 at 5:40 am

Thanks so much Donald for making my evening! There’s nothing I love more as a blogger than hearing that a reader tried and enjoyed one of my recipes! I’m glad that we both like our rice pudding cooked to a firm texture. I need to experiment more with stevia, I have tried it but think that I need to try again with a different brand. I haven’t tried goldenberries, thanks for the motivation to go look them up. My food co-op does stock a lot of the Navitas Naturals superfoods and I see that goldenberries are part of the Navitas line, I’ll have to add them to my foodie wish list.
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