Creamy Brown Rice Pudding- Phase 1
I had some cooked brown rice that I needed to use up and was looking for something comforting since my sinuses are hurting today. So, I made brown rice pudding.
This is so easy but it can take some time if you are starting with raw rice. You can make it ahead and just warm for your phase 1 breakfast. Add some fruit and you are ready for a delicious breakfast.
You can leave it as is for a nice texture or you can whiz up in the blender or use a stick blender to smooth it out- both tastes delicious!
Check out the variations I put at the end of the recipe!
Creamy Brown Rice Pudding
Makes 2 servings of grain
If you are starting with raw rice:
1 cup brown rice
2.5 cups water
Combine in sauce pan and bring to boil. Stir. Reduce heat to low, cover and cook until rice is done, 60-90 minutes.
For the pudding:
2 cups cooked brown rice
2 cups fresh water
1/4 cup xylitol or 1 tsp stevia (use more if you want it sweeter)
Pinch of salt
1-2 tsp ground cinnamon
1 tsp alcohol free vanilla
Mix the cooked brown rice with water, sweetener, salt and cinnamon. Cook over low heat, stir occasionally, for 20-30 minutes until the pudding is creamy. Blend to smooth, if desired. Add vanilla and stir just before serving. Divide evenly into 2 bowls. Stir in your fruit or eat on the side.
Chocolate Brown Rice Pudding
Add 2-3T cocoa and cook as directed, omit cinnamon if you want. Cook as directed.
Pumpkin Pie Rice Pudding
Add 1 cup pumpkin puree and 1-2 T pumpkin pie spice to the cooked brown rice (omit cinnamon since the spice has it, or add 1/4 tsp each ground nutmeg, cloves and ginger to the recipe). Cook as directed.
Orange Spice Rice Pudding
To the cooked brown rice, add 1T orange zest and 1/4 tsp ground cloves. Cook as directed.
Apple Pie Rice Pudding
To the cooked brown rice add 2 cups diced Granny Smith or HoneyCrisp apple and 1/2 tsp ground nutmeg. Cook as directed.