Brown rice pudding flavored with ginger, cinnamon and raisins.
Adapted from Mark Bittman
Ginger Brown Rice Pudding
About This Recipe
|Active time:||15 minutes|
|Total time:||one hour|
|This recipe appears in:||Serious Entertaining: Comfort Me With Ginger|
- 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
Preheat oven to 350 degrees. Butter a 4-6 cup baking dish.
Spread cooked rice evenly in baking dish. Sprinkle with raisins.
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.
Whisk beaten eggs into milk mixture until well combined. Pour milk mixture over rice.
Bake until pudding has set (may still be jiggly in the middle) about 45 minutes.