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I love rice pudding, but I have never been successful in making it – usually the rice is hard. While looking for a new weekly recipe I came upon a recipe for Brown Rice Pudding and, well, being one of my favorite desserts – I just had to make it.
It calls for 2 1/2 cups cooked brown rice – so I took the rice cooker out and started measuring 2 1/2 cups of rice and then I caught myself – I need 2 1/2 cups cook not 2 1/2 uncooked rice. I buy my rice in bulk and store in a glass container – so I could not look at the back of a bag – what was the ratio of uncooked rice to cooked rice – I had no idea, so I went to my neighbor to see if she had a bag – but she stores in glass too – so no bag – neither one of us could figure it out – I guess I could have gone to the internet, but I figured why not experiment and if there is leftover then I have rice already cooked for the week.
OK – so yes, I was having a blond moment with the rice ratio!!! As soon as I measured and put into the rice cooker, the light bulb came on and I realized it is double the uncooked rice amount, duh!
Brown Rice Pudding with Golden Raisins and Toasted Almonds ( Fresh from the Vegetarian Slow Cooker cookbook)
Ingredients
2 1/2 cups cooked brown rice
1 1/2 cups milk or vanilla soy milk (I used the soy milk)
1/ cup firmly packed light brown sugar or a natural sweetener (I used brown sugar)
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
1/3 cup golden raisins or other dried fruit
1/2 cup sliced almonds, toasted
1. Make 2 1/2 cups brown rice, unless you already have some in the fridge.
2. Combine all the ingredients, except the raisins and almonds in a lightly oiled 3 1/2 – 4 quart slow cooker, stir to mix well.
3. Cover and cook on Low for 3 – 4 hours, stirring once about 
halfway through – add the raisins at this time.
4. Serve warm or cold, garnish with toasted almonds (I omitted – not a huge fan of almonds in my rice pudding).
As you can see from the picture – this is not the rice pudding you buy in the store – it is not pudding with rice in it. Looking at the outcome, I was a little disappointed, thinking this is not rice pudding – but once I tasted it – fabulous! It is hearty, sweet and a really nice texture. Stella who does not like rice, wants this for every meal. I will definitely make this again, but think I will try some dried apricots or apples in it.
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