This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.
Ingredients
- water: 4 cups
- uncooked brown rice: 2 cups
- salt: 0.75 tsp
- milk: 2 cups
- evaporated milk: 1 can (12 fluid ounce can)
- almond extract: 0.5 tsp
- sugar: 1 cup
- cinnamon stick: 1 piece (3 inch piece)
Metric Conversion
Stages of cooking
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Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
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Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
