Brown Rice Pudding

Most of us take away invaluable lessons and memories from our college experiences. Outstanding professors, awesome adventures, night-long parties; indeed, higher education provides us with a variety of important times…

…like the introduction of rice pudding. And Warm Cookie Night (boy, did I love Tuesdays).

Zoe’s Bagels is a place of cream cheese-and-coffee magic. It unites the beautiful essentials of carbful bread-circles with emotionally lopsided college students; of squishy armchairs and fat-ass textbooks; of effing delicious, godly rice pudding and a most hungry Bette Jane.

Thank you, Zoe’s (and KoziShack). I may not have walked away from school with that flimsy piece of paper, but I am now equipped with a steel-like appreciation for the soft, kind heart of pudding.

Nelson has also been touched by rice pudding, a.k.a. the Hand of God.

Brown Rice Pudding

total time involved: about 1 hour, 10 minutes

serves 4

adapted from: Healthy Food for Living

Ingredients:

  • 1 can (13.5 oz…though I totes used a 14 oz-er) light coconut milk
  • 1 1/2 cups unsweetened rice milk
  • 1/2 cup brown sweet (short-grain) rice, advisably soaked overnight
  • 1/4 cup unrefined granulated sugar such as organic evaporated cane juice (go Costco!)
  • pinch o’ salt
  • 1 tsp vanilla extract
  • 1 tbsp brown rice syrup (I omitted; agave or maple would work, I’m sure)

Directions:

  1. Comine coconut milk, rice, sugar (which I actually used less than a 1/4 cup of. The first batch I made had [accidentally!] 1 cup of sugar…yehh), rice milk and salt in a medium saucepan. Hold off on the vanilla and syrup ’til later.
  2. Simmer these ingredients, stirring ‘er up real nice. When it reaches that lovely hot point of some bubbles, turn that baby down to low and cover partially.
  3. Keep this going for approximately an hour, until the rice is tender and the whole mixture feels thick/pudding-like, stirring frequently.
  4. Burning is quite possible towards the end of an hour, so watch yerself there!
  5. Remove from heat and add the vanilla plus syrup, if using.
  6. Serve warm or chilled (the latter being my preferred state-of-pudding)!
  7. YAY!

-Bette Jane

P.S. I mysteriously received a new gnome the other day. He still needs a name. I’m thinking “Santiago”.

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3 thoughts on “Brown Rice Pudding

  1. 1. this does not have vegemite.
    2. doesnt the gnome need a famous name?
    3. you really dont know who left it for you?

    • 1. This was before the vegemite request. Come on.
      2. Yeah well. You’re right there. What shall it be, since tis your naming honor?
      3. I really don’t! I suspect your father…
      Bette Jane

  2. Pingback: Blackberry Banana Bread | hungry gnomes

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