Speckled Brown and White Rice Pudding with Drunken Raisins
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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)
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
- 1Bring raisins and port to a rapid boil over high heat in a small saucepan for 2 minutes. Turn off heat and set aside.
- 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.
- 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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