The other day I came across this list of common cooking mistakes, several of which apply specifically to healthy cooking techniques. Guess which ones I make? I’ll give you a clue: most of them have to do with trying to speed through the cooking process when a bit of patience is warranted. Like here. See tip No. 7: overheating milk can cause it to curdle. So take it slow when you make this rice pudding. Or use cream.
And in another classic do-as-I-say-not-as-I-do move, I’m going to advise you to reheat any leftovers of this dish gently for breakfast, thinning with a little milk if necessary. But then I will admit to you that I couldn’t wait and just scooped a bowl cold from the fridge, and that wasn’t half bad either.Brown Rice Pudding with Golden Raisins: Warm 4 c. milk over medium-low* heat with 2 Tb. sugar, 2 Tb. honey, 1 tsp. vanilla and a pinch of each cinnamon and cardamom. Stir frequently* until the mixture reaches a steady simmer, then stir in 2-3 c. cooked short grain brown rice, a nice pat of butter, and a few handfuls of golden raisins. Continue to cook at a low* simmer, stirring frequently, until the mixture thickens, the raisins plump, and the rice is nice and creamy, about 30 minutes.
*Seriously. Low heat. Keep stirring. Don’t allow the pot to boil or the milk will curdle. Ask me how I know.
This recipe is based on one from Joy the Baker, who also dabbles in making puddings from other sorts of rice. Check it out if you ever find yourself with leftover rice begging to be turned into dessert.