This dessert also falls in the Snack category as it is made with wholesome brown rice and very little sweetener. Fall comfort food at its finest. Adapted from Faith Durand's cookbook Bakeless Sweets.
Course Desserts, Snacks
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
In a medium pot, combine 1/2 cup milk, 1 cup water, brown rice, salt and cinnamon stick. Bring to a rapid boil, then cover, and reduce heat to low.
Cook rice for about 40 minutes or until it is tender and most of the liquid has been absorbed. Meanwhile, crush the cardamom and cloves in a mortar and pestle.
Stir in the remaining 2 1/2 cups milk, the crushed spices, turmeric and honey. Bring to a simmer over medium-high heat and cook, stirring often, for twenty minutes or until the pudding is thick and soupy.
Whisk egg yolk and vanilla together in a small bowl and add a little of the cooking liquid from the pudding to temper the mixture. Add about a cup of rice pudding to the egg, stir well, then transfer the mixture back to the pot.
Cook the rice pudding for another five minutes, stirring frequently. Remove from heat and taste for seasoning. Add more sweetener or a pinch of salt if desired.
Remove the cinnamon stick and serve warm.
I made do with long-grain brown rice for this recipe, but short-grain would make it a little stickier. Pre-ground cardamom and cloves (1/2 teaspoon of each) may be used instead of the whole spices.