Brown Rice Pudding, the light edition

Hi All, 

Today we are trasforming a Greek traditional recipe of Rice Pudding, Ryzogalo, into a lighter version with brown rice and honey or stevia. 

Brown Rice Pudding

Cooking Time: 20 minutes Total Time:60 minutes Difficulty:Easy

Ingredients

4 servings

1 liter milk

3 cups water

1/2 cup brown rice

4 tablespoons honey or 1/2 cup stevia

few drops of vanilla extracy

Ground cinammon to serve

Instructions

In a saucepan, over high heat, heat the water.

Bring to boil, add the rice and reduce the heat to low.

Cover the pot and simmer for 30 – 35 minutes, stirring occasionally until rice is softened. 

Remove lid, add the milk, the honey or stevia and the vanilla extract and simmer for another 10 – 15 minutes, stirring frequently until the mixture thickens.

When it thickens, remove from heat and let cool. The mixture will thicken more on standing.

Fill bowls and serve the brown rice pudding warm or cold topped with ground cinammon. Refrigerate, covered with plastic wrap.

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I will sell Greek rice pudding in China!!! Sounds stupid? What a minute! Chinese people love rice and rice pudding is more than delicious! So creamy, so yummy! Success for sure!

Ingredients

8 servings

5 cups milk

1 cup Short Grain Rice

1 cup sugar

ground cinnamon for serving

1tsp vanilla extract 

A lemon or orange peel

Process

Wash the rice. 

Put the rice in a bowl and cover it with water for about 15 minutes. 

Drain it in a strainer and roughly rub the rice with your hands.

In a large pot heat the milk over medium heat. 

Before bubbles begins to rise from the milk, add the rice and reduce heat to low. 

Stir constantly with a large wooden spoon (to prevent stucks at the bottom of the saucepan) until thick and creamy about 40 minutes. 

Stir in sugar, orange/lemon peel and vanilla extract; cook 20 minutes more, stirring constantly. 

Remove from heat and pour rice pudding into small serving bowls. 

Serve with a sprinkle of ground cinnamon, at room temperature or chilled.

Tip

If you are too busy or just bored for a time consuming recipe like this, you can dissolve two tablespoons corn flower in half cup of milk and pour it in your saucepan right after you add the rice.