From the Kitchen of Dr Amy Rothenberg
I am somewhat of a rice pudding devotee. Something about the creamy texture with the little bumps of rice, the scent of cinnamon and how it reminds me of childhood. When I was growing up a real treat was rice pudding from the deli, which I’m pretty sure was made from overcooked white rice, milk, eggs and sugar. Maybe a pinch of salt. It was heavenly.
I’ve taken the basic concept (and ruined it some of my relatives would say!) added a little more fiber, a few more nutrients and a whole lot less sugar. So easy to make.
In one bowl stir together:
- 2 cups cooked brown rice (have also made with quinoa)
- 2 eggs
- ½ cup applesauce
- 1 tsp cinnamon (and a little to shake on top)
- ½ teaspoon vanilla
- 1 cup almond or soy milk—almond better here
- ½ cup raisins
- ½ cup slivered almonds or other nuts small pieces!
- ¼ cup plain full fat yogurt
I skip the dash of salt and the 2-3 tbsp maple syrup or honey because the raisins and the applesauce are sweet enough for me. But if you like things sweeter, add the syrup or honey!
Stir well, bake at 350 for about a half hour or 45 minutes, depends a bit on what kind of rice you use. You know it’s done when it’s “set” and not appearing too moist or jiggly in the middle. Top with a sprinkling of cinnamon. Best way to serve is warm with a little milk of your choice drizzled on top and then my favorite: eat with a tiny little spoon, savoring each bite!