Baked Brown Rice Pudding
Servings: 4
This Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners. It's so much more nourishing than anything in a cereal box.
Ingredients
- 2 cup/s leftover cooked brown rice (approx.) I used brown basmati
- 2 egg/s (these need to be large eggs, approx. 80-90g otherwise use 3 eggs or it won't set quickly)
- 500 ml milk (of choice) (2 cups)
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 tsp vanilla
- 1 lemon/s -zest finely grated (optional)
- 1 tsp ground cinnamon (optional)
- ½ tsp ground cardamom (optional)
- ½ tsp ground ginger (optional)
- ¼ tsp ground turmeric (optional)
- ½ cup/s flaked almonds (or any nut of choice)
- 1 cup/s fresh fruit -to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)
Instructions
- Preheat your oven to 200℃/395℉ (fan-forced).
- Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.
- In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, vanilla, zest and spices.
- Pour over the rice, top with almonds (or any other nuts you like) and fruit.
- Bake for 20-30 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
- Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).
Thermomix Method
- Preheat your oven to 200℃.
- Grease a small baking dish well and add the leftover brown rice.
- Place the eggs, milk, sweetener, vanilla, zest and spices in the TMX and mix 30 seconds, speed 4.
- Pour over the rice, top with almonds (or any other nuts you like) and fruit.
- Bake for 20-30 minutes or until set (like a custard).
- Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).
Store
- Store in an airtight container in the fridge.