Ingredients and Weight:
- Short-grain brown rice: 1 cup (180g)
- Whole milk: 4 cups (946ml)
- Heavy cream: 1 cup (237ml)
- Granulated sugar: 3/4 cup (150g)
- Brown sugar: 1/2 cup (100g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Vanilla extract: 1 teaspoon (5ml)
- Butter: 2 tablespoons (28g), divided
- Salt: 1/4 teaspoon (1g)
Preparation Time:
15 minutes
Cooking Time:
50-55 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Rinse the brown rice thoroughly and drain well.
- In a medium saucepan, combine the rice, milk, heavy cream, granulated sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
- While the rice is simmering, make the topping. In a small bowl, combine the brown sugar, cinnamon, nutmeg, and butter.
- Remove the pudding from the heat and stir in the vanilla extract.
- Divide the pudding among individual ramekins or a large serving dish.
- Sprinkle the topping evenly over the pudding and place under a preheated broiler for 5-7 minutes, or until the topping is bubbly and slightly browned.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 15g (23%)
- Saturated Fat: 9g (45%)
- Cholesterol: 75mg (25%)
- Sodium: 150mg (6%)
- Carbohydrates: 70g (23%)
- Dietary Fiber: 3g (12%)
- Sugars: 35g
- Protein: 10g
Dish Characteristics:
- Creamy and rich texture
- Warm and comforting flavor
- Slightly sweet with a hint of cinnamon and nutmeg
- Topped with a crispy and caramelized brown sugar topping
User Comments:
- "This brown rice pudding is absolutely delicious! I love the creamy texture and the crispy topping."
- "I'm not usually a fan of rice pudding, but this recipe changed my mind. It's so flavorful and satisfying."
- "This pudding is the perfect comfort food for a cold night. The combination of warm spices and sweet topping is irresistible."
Special Precautions and Tips:
- Keep an eye on the pudding while it's under the broiler to prevent burning.
- If you don't have individual ramekins, you can spread the pudding into a 9x13 inch baking dish and then broil.
- To make the pudding ahead of time, prepare it up to the point of broiling. Store it in the refrigerator for up to 3 days. When ready to serve, bring it to room temperature and then broil.
