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Rice Pudding
Rice Pudding
1 cup uncooked long grain brown rice
1/2 brown sugar
2 quarts fat free milk
1 cup raisins
zest of 1 lemon, cut into 1 inch thick strips
3 cinnamon sticks, broken into pieces
2 tablespoons vanilla extract
In a food processor, coarsely grind the rice. What you want is to try to break every rice grain into two or three pieces, as it speeds up the cooking process
In a large saucepan or stockpot over medium heat, add the rice and toast it, stirring constantly, for a minute or two. Add the sugar and cook until it starts to melt, stirring vigorously with a wooden spoon to give the rice some of the flavor of the sugar
Add the milk, raisins, lemon zest, and cinnamon sticks. Reduce the heat and simmer, uncovered, for about 30 minutes, stirring constantly to avoid scorching. Taste for the texture of the rice and continue cooking until you achieve the consistency you like. Add the vanilla extract, stir, and let it rest for 10 minutes
Before transferring to serving plate(s), stir again to break up any lumps or scorching. Serve warm with lemon zest and cinnamon sticks. If you plan on serving it later, cover with plastic wrap. To reheat, use a double boiler. Makes 8 servings.
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