Creamy Cardamom Brown Rice Pudding
Shanthi Appelo, MS, RD
| 1 min read
Rice pudding has been around for thousands of years and has since taken on unique flavor profiles of various cultures. Made by simmering rice in milk with spices, it takes on a creamy consistency that pairs well with fruit.
Many recipes are made with white rice, but substituting for brown rice can add a nutrient boost. The milling process that takes brown rice to white removes the husk, bran and germ, removing important minerals and fiber. In fact, a cup of brown rice has 3 grams more fiber than the same amount of white rice. It also contains more manganese, selenium and magnesium, nutrients the body needs to stay healthy. Research shows consuming whole grain foods has been linked with reduced cholesterol and lower the risk of heart disease and Type 2 diabetes.
This recipe features cardamom and allows the pudding to take on a complex flavor profile with a sweetness that marries well with the hint of brown sugar.
Total Time:
1 hour
Prep Time:
10 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
2 cups water
1 cup uncooked brown rice
1⁄4 tsp. salt
1 cup oat milk
6 ounces evaporated milk
1⁄4 cup honey
1 Tbsp. brown sugar
1 tsp. ground cardamom
1 tsp. vanilla extract
Instructions
Step 1
Bring the water and brown rice to a boil in a saucepan.
Step 2
Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat, keep it covered and allow to rest for 10 minutes. Fluff with a fork.
Step 3
Stir in the oat milk, evaporated milk, honey, brown sugar and cardamom.
Step 4
Simmer uncovered, stirring often, for 40-50 minutes, or until it has reached pudding consistency.
Step 5
Remove from heat and stir in vanilla extract.
Step 6
Enjoy warm or chilled served with berries.
