Ingredients and Weight:
- Brown rice: 2 cups (cooked)
- Whole milk: 2 cups
- Sugar: 1/2 cup
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Unsalted butter: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Raisins or other dried fruits (optional): 1/2 cup
Preparation Time:
- Total time: 1 hour 30 minutes (including cooking time)
- Preparation time: 30 minutes
- Cooking time: 1 hour
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Prepare the brown rice by cooking it in plenty of water until tender. Let it cool.
- In a large bowl, combine the cooked rice, milk, sugar, and salt.
- Beat the eggs in a separate bowl and add them to the rice mixture.
- Add the butter and vanilla extract. Mix well.
- Stir in the dried fruits (if using).
- Pour the mixture into a baking dish.
- Place the baking dish in a preheated oven at 350°F and bake for 1 hour or until set and golden brown on top.
- Remove from the oven and let it cool slightly before serving.
Nutritional Information:
- Calories: Approx. 350 per serving (based on using the above ingredients)
- Carbohydrates, fats, protein, and other nutritional values will vary based on the specific ingredients used.
Dish Characteristics:
- This dish is a sweet and creamy dessert with a unique texture from the brown rice.
- The addition of dried fruits gives it a chewy and fruity flavor.
- It is suitable for those who enjoy traditional rice pudding but want a healthier option with brown rice.
User Comments:
- "The brown rice pudding was a pleasant surprise! The texture was creamy and the flavor was rich."
- "I loved the addition of dried fruits. It added a nice chewiness to the pudding."
- "This was a great dessert option for a gluten-free friend."
Special Precautions and Tips:
- Be sure to use cooked brown rice that is cooled down before mixing with other ingredients.
- Adjust the sugar quantity according to your preference.
- If you want to make this dish dairy-free, you can use plant-based milk instead of regular milk.
- For best results, use fresh and good-quality ingredients.
