Ingredients Jump to Instructions ↓

  1. For the pudding:

  2. 1/2 cup raw brown rice

  3. 1/3 cup packed dark brown sugar

  4. 1/4 cup raisins

  5. 1 tsp. vanilla extract

  6. 1/4 tsp. ground cinnamon

  7. Pinch ground nutmeg

  8. Pinch salt

  9. 1 can (12 oz.) evaporated milk

  10. 1-1/2 cups heavy cream

  11. For the topping:

  12. 1 Tbs. unsalted butter

  13. 4 oz. (1 cup) walnuts, chopped medium coarse

  14. 2 Tbs. sugar

Instructions Jump to Ingredients ↑

  1. Put the rice in a medium saucepan and cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the rice is tender, about 30 minutes. It should still have a little bite to it.

  2. Heat the oven to 300°F. Have ready a shallow, 2-qt. baking dish. When the rice is cooked, drain it well in a fine-mesh sieve and put it in the baking dish. Add the brown sugar, raisins, vanilla, cinnamon, nutmeg, and salt to the rice. Wipe out the rice saucepan and add the evaporated milk and heavy cream. Over medium-high heat, bring the liquids barely to a boil and then pour them into the baking dish. Stir the mixture a few times until the ingredients are well dispersed and the sugar has dissolved. Bake until the top is browned, the liquid is reduced and thick, and the rice is tender, 1-1/2 to 2 hours.

  3. Combine the ingredients for Brown Rice Pudding right in the baking dish.


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