Posted by: EatFree
This recipe is a variation of the classic baked rice pudding made with short grain Arborio rice. In this recipe, I’ve substituted the white Arborio rice with sticky short grain sweet brown rice, which adds the same sticky, chewy textural element except in the whole grain form. As per the usual EatFree style of cooking, all refined sweeteners are replaced with their unrefined counterparts. In addition, I’ve replaced the heavy cream and/or whole milk typically used in rice puddings with low-fat evaporated milk, which has the same degree of milky creaminess without as much of the fat. This recipe is best served after completely chilled so make it the day before you plan to serve.
- 2.5 cups 2% low-fat evaporated organic milk
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup coconut sugar
- 3 cups cooked sweet brown rice
- 1 cup walnuts, chopped
- 1/2 cup pure maple syrup
- Preheat oven to 325 degrees Fahrenheit. Whisk together milk, yolks, vanilla, sea salt , and raw sugar. Stir in brown rice and let sit on counter top for 10 minutes.
- Meanwhile boil a kettle of water and toast walnuts in a dry skillet over medium-low heat until fragrant. Set aside.
- Pour rice mixture into greased 9 by 9 baking dish. Place over larger baking dish. Place in oven and pour boiling water into larger baking dish about halfway up the sides of the smaller one with the rice pudding mixture. Bake for 90 minutes or until slightly jiggly in the center and golden brown on top.
- Meanwhile bring maple syrup and 1/2 cup water to 250 degrees Fahrenheit on candy thermometer. Stir in walnuts and then pour over non-stick surface (such as a silicon mat) and let cool.
- Take out rice pudding and let cool completely to room temperature . Refrigerate for several hours. Serve with candied walnuts on top and enjoy!