In my quest for healthier deserts I have been trying to get away from premade, processed sweets and turning more towards homemade. I have also started experimenting with natural sweeteners like honey and brown rice syrup. I was recently sent some brown rice syrup from Tropical Traditions to try out and thought it would be a nice addition to this creamy rice pudding recipe I found. The original recipe came from the Lundberg website, although I made a few modifications as I went along. This was incredibly easy to make and in less than 30 minutes I have a wonderful smelling rice pudding to enjoy! Of course, I made it at 8 AM so I made myself wait til after lunch to try it! Wonderfully creamy with a hint of vanilla and sweet dried fruit. The whipped cream on top is a decadent addition but if you wanted to omit it you would still have a wonderful desert! I topped it with a little bit more dried fruit for some color and a sprinkle of cinnamon.
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- 2 cups cooked Lundberg Original Plain Roasted Brown Rice Couscous
- 2 1/2 cups milk
- 1/3 cup brown rice syrup (I used Tropical Traditions)
- 1/4 cup granulated sugar
- 1/2 cup whipping cream (more for garnish)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup dried fruit
- cinnamon (optional for topping)
1. Cook Lundberg Original Plain Roasted Brown Rice Couscous according to package directions in a large 3 quart sauce pan.
2. Add milk, sugar and brown rice syrup to the couscous. Cook and stir over medium heat until boiling.
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3. Reduce heat to medium-low and continue cooking, for about 15 minutes, stirring often until thickened.
4. Whisk together the egg and cream until well blended. Stir in a small amount of the rice/milk mixture and then transfer back to the saucepan. Stir well and cook until the mixture comes to a boil.
5. Turn off heat and stir in vanilla and dried fruit.
Serve warm or cold with a garnish of whipped cream. To chill rice pudding, pour into a container and press top with plastic wrap to prevent a skin from forming on the surface.
Disclaimer: I was provided with the brown rice syrup from Tropical Traditions to use in this recipe. All opinions expressed here are mine and mine alone.
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.