I always have friends emailing me requests for specific recipes. Sometimes I get to them right away...other times it takes me quite a bit longer depending on my mood. Two days ago, I got a request asking me for a brown rice pudding. I must admit, I had never even considered the idea before. I like rice pudding as much as the next person, but it's not something I make often because I never find myself with extra rice around. Usually if I have extra rice, it goes towards a fried rice recipe, but I was intrigued at making a pudding from it. Some of my all time favorite recipes come from ingredients I already have on hand and this pudding was no exception. I literally had everything in my kitchen so when I got off work a little earlier yesterday, I immediately set out to make this pudding. Most of the time spent on this recipe comes from cooking the brown rice, but if you already have cooked rice on hand, this comes together in mere minutes. I may use a touch less sugar next time, but man is this great for dessert...or breakfast! The cinnamon gives it some warmth, but the lemon zest brightens it up. This is creamy and decadent tasting, but with way less guilt than a regular full fat dessert. I'm so excited to try this again with a vanilla bean or extract to change up the flavor.
Final note, there is still time to enter my blogiversary giveaway! It's a good one, check it out before it's too late!!!
Brown Rice Pudding with Strawberries
(Adapted from A Cozy Kitchen)
Makes 2 generous servings
1 cup cooked brown rice
1 cup low fat milk
1/4 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon warm cinnamon
Pinch of salt
Fresh strawberries, sliced for serving
In a large saucepan over medium low heat, combine the rice, milk, sugar, lemon zest, cinnamon and salt. Cook, stirring continuously until the mixture is thick and creamy, about 15-20 minutes.
Serve warm, topped with strawberries.