Cherry Almond Brown Rice Pudding

Kitchen Tested
  • Yield 6 servings
  • Prep 10 minutes
  • Cook 55 minutes

Make extra brown rice to use in this creamy dish that’s equally good for breakfast and dessert.

Cherry-Almond-Brown-Rice-Pudding-Relish.jpg
Teresa Blackburn

The velvety texture of this pudding is achieved by baking it in a simple water bath.

Ingredients

3 eggs, beaten
1 1/2 cups 1 percent low-fat milk
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon cinnamon
1 cup cooked brown rice
1/2 cup dried cherries
1/2 cup almonds, toasted, coarsely chopped (optional)

Instructions

  1. Preheat oven to 350F.
  2. Combine eggs, milk, sugar, vanilla, almond extract and cinnamon in a medium mixing bowl.  Beat until well combined (but not foamy.) Stir in rice and cherries. Pour mixture into 1 1/2-quart casserole dish. Place dish in a 2-quart square baking dish or pan on an oven rack. Pour boiling water into the baking dish around the casserole dish to a depth of 1 inch.
  3. Bake 45 to 55 minutes, until a knife inserted near center comes out clean. Serve warm or room temperature. Garnish with almonds.

 

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