-nectar of the gods-
this.recipe.makes me very very happy. firstly; i adore rice pudding. i love it warm. i love it cold. i love it sweet. i love it savory (aka risotto). and being you know, somewhat health conscious i have been trying to pin down brown rice pudding for - and i am not exagerating here - years. years people. sometimes it was totally disaster: pellet textured rice imprisoned in rubbery milk mortar. sometimes it was just simply not right: your taster just looks puzzled at the first bite (the worst feeling in the world). i think my biggest problem layed in my resistance to pre-cook the rice. as much as i love the idea that the rice is completely fused with the sweetened milk from the get-go, cooking long grain brown rice this way is just not going to workour for me. maybe you can pull it off, i most definately can not.
precook that rice, or use left over from chinese take-out whatever you like just make it easy on yourself and trust me that this is delish and somewhat, yeah ok i'll call it nutritious.
1c long grain brown rice, steamed in 2 1/2c water
1 tbs butter
2 1/2c whole milk
1 1/2c skim milk
2 tbs cane sugar
3 tbs honey (or agave or maple - i used a combo of maple and honey)
1 cinnamon stick
1/4 tsp fresh ground nutmeg
1/2 vanilla bean, split and seeds removed
*combine milks, sugar, honey, cinnamon, nutmeg and vanilla seeds in large pan over medium heat
*bring milk mixture to boil
*add the cooked rice and butter, bring to a moderate simmer
*stirring occasionally for about 30 minutes - do not let it boil over or scold
*take off heat, remove cinnamon stick
*serve warm or chilled
No comments:
Post a Comment