“This rice pudding is made with brown rice and can be made with Splenda®.” - by HeidiLB
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
- Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Nutrition
Amount Per Serving (4 total)
- Calories
- 517 cal
- 26%
- Fat
- 39.5 g
- 61%
- Carbs
- 38 g
- 12%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"This was a wonderful dish! I did make some changes... Didn't have any heavy cream so I substitued the cream and water for 2% milk and had to cook it for about 1hr 45min before all the liquid was abso..." See morerbed. I added raisins and apples and it was DELICIOUS. The second time I made it I only put in half the sugar and you couldn't tell. Will absolutely make again!"
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