|
Traditional Rice Pudding |
| A trusted favorite, Rice Pudding calls for eggs which add protein to a carbohydrate rich recipe. Use brown rice if you have it, because brown rice is rich in fibre and nutrients. Rice Pudding makes a good after-school snack for kids, or a casual brunch dish. Scroll down for a toasted coconut version, or visit our page for Festive Rice Pudding . . . |
2 cups cooked rice ½ cup raisins, optional 2 eggs ½ cup sugar |
1 tsp vanilla extract 1 tsp cinnamon 2 tsp salt 1 cup milk |
 |
 |
Beat the eggs, then add sugar, cinnamon, vanilla, salt, and milk. Stir in the cooked rice and raisins, if desired. Pour the batter into a loaf pan or pie plate and bake at 350° F for 45 minutes. This recipe may be halved for two adults. |
| Back in the day when Rice Pudding was a real treat, raisins were a rare delicacy! These days, Rice Pudding variations have trended to the decadent side. Here we have a tasty rice custard with toasted coconut that's really very filling and very nutritious, especially if you use the whole sugar known as Demerara . . . |
2 cups brown rice, cooked 2 eggs, beaten 1/3 cup Demerara sugar |
3/4 cup coconut milk 1/4 cup rum, dark 1 tsp sea salt |
1/2 cup coconut, toasted 1/2 tsp nutmeg, ground |
 |
Cook the brown rice with salt according to directions. Toast coconut on the stove at medium-low heat until golden brown, stirring frequently. Beat the eggs and whisk in the sugar, coconut milk, salt, nutmeg, and rum. |
Stir together the brown rice and coconut, then place in a buttered loaf pan. Pour the liquid mixture evenly over the rice mixture and bake in the oven at 350° F for 50 minutes or until set in the middle. Turn off heat and open the oven door to allow the pudding to cool slowly. Serve warm or reheated (or cold) with a garnish of toasted nuts and a sprinkle of nutmeg if desired. |
|
|
|
 |