Speckled Brown and White Rice Pudding with Drunken Raisins

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dessert for 4 hungry people, and 6 full people Easy
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Ingredients (13)

  • ½ cup raisins
  • ½ cup port
  • 1/3 cup uncooked premium sweet rice
  • 1 cup cooked brown rice
  • 2 cups non-fat milk
  • ½ cup water
  • ½ tsp salt
  • 2 tablespoons sugar (and more to taste)
  • 2 cinnamon sticks
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Toasted sliced almonds (optional, for topping)
  • Toasted flaked coconut (optional, for topping)

Summary

I’ve tried my hand at a few healthy brown rice puddings lately, largely disappointed by how un-creamy (and thereby un-fun) they were, even the more custard-like ones. This rice pudding is my just-in-time-for-a-picnic compromise. The brown rice mixes up a standard rice pudding and the sweet rice keeps it creamy enough to omit eggs. I always want to add more spice to things, but this was a really great simple dessert. You can also mix it up by using port soaked cherries, caramelized bananas or stewed apples.

Instructions

  1. 1Bring raisins and port to a rapid boil over high heat in a small saucepan for 2 minutes. Turn off heat and set aside.
  2. 2Bring both types of rice, milk, water, cinnamon sticks and salt to a boil over medium heat, stirring constantly. Turn heat to very low (occasional simmer) and continue stirring for about 30-35 minutes, or until sweet rice is tender and mixture is creamy, adding water if necessary.
  3. 3Drain the raisins and add them along with the sugar, ground cinnamon, and vanilla, stir to incorporate. Refrigerate overnight, and serve topped with toasted sliced almonds and coconut, if desired.
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