Brown Rice Pudding

Emily Luchetti is the executive pastry chef at Farallon and Waterbar restaurants in San Francisco. She has won numerous awards, including the James Beard Foundation Outstanding Pastry Chef award, and is the author of six cookbooks. Her latest is The Fearless Baker.

By Emily Luchetti
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Ingredients

Directions

  • Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.

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  • Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)

  • Remove from heat and cool to room temperature. Stir in cream and salt.

  • Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is

  • too thick for your liking the next day, whisk in a little milk.)

Source

CarbLovers Diet Cookbook

Nutrition Facts

Per Serving:
223 calories; fat 3.3g; cholesterol 11mg; protein 5g; carbohydrates 44g; sugars 23g; fiber 4g; iron 1mg; sodium 93mg.
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