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Ginger Brown Rice Pudding
Brown rice pudding flavored with ginger, cinnamon and raisins.
Adapted from Mark Bittman
Ginger Brown Rice Pudding
About This Recipe
| Yield: | 6 |
| Active time: | 15 minutes |
| Total time: | one hour |
| This recipe appears in: | Serious Entertaining: Comfort Me With Ginger |
Ingredients
- 1 1/2 cups cooked, short grain brown rice
- 1/3 cup raisins
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 3/4 cup sugar
- 1 tablespoon grated ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 eggs, lightly beaten
Procedures
-
1
Preheat oven to 350 degrees. Butter a 4-6 cup baking dish.
-
2
Spread cooked rice evenly in baking dish. Sprinkle with raisins.
-
3
In a saucepan, melt butter over medium heat. Add milk, sugar, ginger, cinnamon, and salt and cook, stirring frequently, for two minutes. Take off heat and let cool.
-
4
Whisk beaten eggs into milk mixture until well combined. Pour milk mixture over rice.
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5
Bake until pudding has set (may still be jiggly in the middle) about 45 minutes.
