Ever since I was a kid enjoying my mom's homemade rice pudding, I have loved the stuff. For some unknown reason, however, I rarely make it. Lately though, I seem to be going through a rice phase and I've rediscovered my love for rice pudding. I've also discovered that it's not the healthiest dish on the planet, but then what dessert is? Well, I made a few changes to a traditional recipe and came up with what I hope is a slightly healthier version. I have a few ideas to take it a little further into "healthy land". I'll let you know if any of those turn out yummy. For now, I hope you enjoy this version.
Healthified Rice Pudding
Copyright 2012 Brendilly Bakes, All Rights Reserved
I had a picture of it in the dish I stored it in, but somehow it got deleted.
1-1/2 cups cooked Brown Rice
2 cups Almond/Coconut Milk blend (Almond Breeze makes this and you should be able to find it in your grocery store)
1/4 cup Turbinado Sugar
1/4 t. Sea Salt
1 cup Dried Cranberries
1 T. Unsalted Butter
1 t. Vanilla Extract
1. In a medium saucepan, combine rice, 1-1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes.
2. In a small bowl or glass measuring cup, combine 1/2 cup milk and the egg until egg is beaten.
3. Add milk mixture and dried cranberries to rice and cook 2 minutes more, stirring constantly.
4. Remove from heat and stir in butter and vanilla.
Serve warm or cold with a sprinkle of cinnamon.
NOTE: Personally, I found the flavors blended better after the pudding sat in the refrigerator overnight.