Pareve Brown Rice Pudding
"I wanted rice pudding and decided to try my hand at a recipe of my own. Enjoy!"
photo by RedTennies
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 cups cooked brown rice
- 2 cups soymilk
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
- 1 egg
directions
- In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
- In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
- Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
- Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
- Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
- Remove from heat, cover top with wax paper and place in the refrigerator to cool.
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Reviews
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I made this a while back. It was truly excellent. I will make it again but maybe add pineapple for fun :). -
Yummy. I only used 1/4 cup sugar, which was sweet enough for me. Would be extra good with added raisins. -
This was pretty good. I used skim milk, Truvia, and egg whites and ended up with a good result. This was the first time I've had rice pudding and it was OK but I felt like it needed some more spices. -
Just made this with some leftover brown rice and it was delicious. Just the right amount of vanilla and cinnamon, not too thick or dry but nice and creamy. I used regular 1% milk as my brother is allergic to soy, but I much prefer soymilk and I think I would have liked it even more had I stuck to the original ingredients. Thanks! -
I made this for my husband who said it was the best he ever tasted. I used 2% milk and substituted maple syrup for the sugar and added raisins. So easy, so good. Thank you for such a yummy, simple dessert.
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Tweaks
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I made this for my husband who said it was the best he ever tasted. I used 2% milk and substituted maple syrup for the sugar and added raisins. So easy, so good. Thank you for such a yummy, simple dessert.
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I have used this recipe many times, it's one of my favorites for breakfast or snack, and keep forgetting to rate it. I always have leftover brown rice hanging around, so it's an easy and delicious way to use it up. I've made it using 1%, skim, almond or soy milk and they all turn out great. I usually substitute 4 egg whites (4 Tblsp. if using a carton of egg white), 4 Tblsp. maple syrup instead of sugar and always add raisins (cause I love them)and it is yummy. Thanks for the great recipe! -
This was my first time making rice pudding and it came out great, it was easy to make and a good way to use up leftover brown rice. The only change I made is I used nonfat milk instead of soymilk. I toped it off with fresh whipped cream yum!
RECIPE SUBMITTED BY
My name is Helen and I found the love of my life on the internet of all places. At the time I didn't realize he was a nice Jewish boy (raised Kosher) but I count my blessings on a daily basis. Being raised Catholic and non-Kosher, I have been going through a great period of adjustment. I'm currently going through conversion here in South Carolina while my husband pursues a career in the Air Force. With that being said, I'm facing the challenges of keeping a Kosher kitchen from one state/continent to the next and let me tell you, its been an experience :) I'm becoming quite adept at vegetarian cooking (where there's a lack of available meat) as well as recipe modifications to make "local" favorites Kosher-friendly for my family and friends.
