Rum-Raisin Rice Pudding
This brown-rice pudding can be served warm with vanilla ice cream or chilled with a bit of whipped cream. The brown rice is a fine source of fiber and the raisins add to it as well. Don't worry about the alcohol in the rum; it evaporates, leaving only flavor.
INGREDIENTS | SERVES 6; Serving Size 1 cup
- ½ cup raisins
- ½ cup dark rum
- 3 cups milk
- 1 cup uncooked brown basmati rice
- ½ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon grated orange zest
- 1 mashed banana
- ½ cup cream
Preheat the oven to 325°F.
Combine the raisins and rum and set aside.
Mix the milk and brown rice in a saucepan and bring to a boil, stirring occasionally. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat.
Stir in the raisins, rum, sugar, vanilla, orange zest, banana, and cream. Spoon the rice pudding into a baking dish, cover with foil, and place it in a larger roasting pan.
Pour hot water around the sides of the pudding dish into the roasting pan to make a water bath and bake for 30 minutes. Take off the foil and bake another 15 minutes.
Remove from the oven and serve warm or let cool, cover, and chill in the refrigerator.
Protein: 7.51 grams
Carbohydrates: 58.48 grams
Fiber: 2.39 grams
Fat: 10.36 grams
Puddings come with many bases, including bread, tapioca, rice, and cornstarch. Most puddings include milk, cream, and lots of sugar. However, when you have too much coming from your orchard, garden, or bushes, you can use a lot more as it will cook down. Also, many puddings are extremely delicious and healthy, such as rice and tapioca.