+ Well Nourished | Baked Brown Rice Pudding

Baked Brown Rice Pudding

One of the ways I manage to feed my family unprocessed foods without spending endless hours in the kitchen is to always cook more than we need for that meal. So even when I cook rice to go with a curry, I often cook a little extra and use it to make this delicious breakfast (that could also double as dessert).

In my many years consulting as a Naturopath and assessing patients diets, the one meal where most people failed drastically, was breakfast. I found so many people searching for energy, vitality, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health. In my professional opinion, eating a nutritionally balanced, unprocessed breakfast each and every day is THE very best place to start if you want to improve your overall health and wellbeing. Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad mornings in mind, it will ensure your brekkie is as good as it gets.

Health Benefits
Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple. Brown rice is a low allergenic, high fibre and nutrient rich food. When brown rice is produced, only the outermost layer of the rice kernel, the hull (which contains few nutrients) is removed. According to The Worlds Healthiest foods, ‘the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.’

As you will notice, I have used brown basmati because I adore the flavour, but feel free to use any brown rice available to you. Combined with protein from the milk, eggs, and nuts, this makes a wonderful, sustaining breakfast. The additional spices and lemon zest make this even more nourishing and healing. Their warming, immune boosting properties make this a wonderful start to a wintery day.

Ingredients
2 cups (approx.) leftover cooked brown rice (I used brown basmati)
2 large free-range or organic eggs
500ml (2 cups) milk of your choice (un-homogenised full-fat dairy, almond or coconut milk, or even  mix)
85g (¼ cup) approx. sweetener of your choice (raw honey, rice malt syrup or maple syrup)
Zest one lemon, finely grated (optional)
1 teaspoon cinnamon, ground (optional)
½ teaspoon cardamon seeds. ground (optional)
½ teaspoon ginger powder (optional)
¼ teaspoon grated fresh turmeric (optional)
Handful almond flakes (or any nut of choice)
Fresh fruit, to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

Method

  1. Preheat your oven to 200℃.
  2. Grease a small baking dish well and add the leftover brown rice.
  3. In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, zest and spices.
  4. Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  5. Bake for 20 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
  6. Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Thermomix Method

  1. Preheat your oven to 200℃.
  2. Grease a small baking dish well and add the leftover brown rice.
  3. Place the eggs, milk, sweetener, zest and spices in the TMX and mix 30 seconds, speed 4.
  4. Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  5. Bake for 20 minutes or until set (like a custard).
  6. Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Variations
Low-fructose
Choose rice malt syrup as your sweetener and choose low fructose fruit.

Dairy-free
Choose nut or coconut milk.

Egg-free
Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

Nut-free
Replace the nuts with shredded coconut, seeds or just omit altogether.

 

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Brown rice pudding

  • Kerri

    ohmygoodness this looks divine!! I remember loving ‘rice pudding’ that my Mum used to make when I was little. Can’t wait to try this thanks Georgia!

    • Hope you enjoy it Kerri, yes my nan used to make it too (just with loads of caster sugar and white rice – lol) G x

  • Cathy

    Thanks Georgia! I was googling rice pudding receipes last night and nothing looked very appealing. This looks much more my style. Can’t wait to give this a try.

    • Hope you like it – it is more nutty and dense obviously than a white rice pud, but delicious none the less G x

  • Jasmine

    Oh my goodness, this brings back memories. My mum would only ever buy brown rice. I only tasted white rice a handful of times when at friends’ places or at school camp. Mum always used to cook brown rice pudding with leftover cooked rice. Hers was nice, but very simple – just brown rice, milk, eggs, raw sugar and cinnamon or nutmeg. Your version sounds delicious, can’t wait to try it!

    • Jasmine that’s wonderful being raised with whole foods – my mum was much the same. I can remember going to friends houses after school and loving toasted ‘white’ bread and vegemite (I used to get what I now sometimes give my kids – raw veggie stick and hummus, a cube of cheese if I was lucky)! I think you’ll find this quite similar really, enjoy G x

  • Elisa James

    We just made this for breakfast and it tastes delicious but U.S. Still very milky and hasn’t set. Used whole grain brown rice. Even with more cooking I don’t think it would set due to amount of milk. We cooked for 30 mins. Would reducing the amount of milk work or do I need at adjust other things too? Kids are devouring it anyway!

    • Elisa, I did purposely make this very moist/milky. I just find with brown rice being quite nutty, my kids really didn’t like the heavily set/dryer version so I decided to share a more ‘wet’ pudding. Definitely if you reduce the milk quantity it will thicken up more. Also the type of rice will effect the level of moisture absorbed – play around with the milk ratio to find a consistency that suits you G x

  • Sue

    Mmmmm. Made it loved it, moist creamy and a beautiful balance of spice. Thanks, Sue

    • Thanks Sue, yes even though I’ve said the spices/zest are optional, I adore them all together, makes a really tasty pudding that takes me back to India. Glad you enjoyed it, thanks G x

  • Amy

    So delicious – just like all of your recipes Georgia, thank you!

    • Thanks so much for taking the time to comment Amy, glad you enjoyed it! G x

  • Linda Robinson

    Could you prepare this the night before and then bake in the morning?

    • I haven’t tried it Linda but I’m fairly certain it would be just fine G x

  • Kris Letcher

    Thank you for this recipe. Many thoughts on diet are now surrounding minimal carbs and more fats. Do you think we can live without or with minimal carbs. thankfully, Kris

    • You’re welcome Kris. Yes, I believe that many people have to many REFINED carbohydrates in their diet. No doubt that the bulk of your carb intake should come from vegetables. Having said that I do consume brown rice, rolled oats and whole grains – just not a lot and always with a source of protein. Many of the longest living cultures in the world consume brown rice – you might like this post I wrote just this week G x http://wellnourished.com.au/the-healthiest-diet-in-the-world/

  • Emily Elizabeth Holler

    Just have to say that my son and I are so in love with this breakfast. We’re having it once a week. Thank you so much, it is soooooooo yummy!!!!

    • So glad you are liking it – such a nice start to the day and thanks for your feedback Emily G x

  • Karen Barany

    I have tried making this twice this week and haven’t been able to get the custard to set in the oven. The second time I reduced the milk to 1 1/2 cups milk and increased to 3 eggs, it did end up setting after 30 mins in the oven, and then standing. Any suggestions as to what I am doing wrong? It is a great easy dessert so I want to perfect it.

  • I’m thinking your oven is running a little hot. When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes overcoagulated and separates from the liquid leaving a mixture resembling fine curds and whey. You could try cooking in a water bath. Sorry Ive not experienced this, but it is supposed to be a loose/creamy custard generally so reducing the milk/increasing the egg is a good idea for a more dense custard. Gx

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