This easy whole grain rice pudding is rich and creamy!
Creamy, sweet rice pudding.
A favorite of restaurants and grocery store salad bars alike.
I’ve never attempted to make it myself, but I do love pudding, and rice is the kind of thing you always seem to have extra of after cooking dinner.
I had a box of instant whole grain brown rice in the pantry and one evening, while pondering how to quench my sweet tooth, my mind leaped to something other than a chocolate chip cookies or brownies go-to.
How about rice pudding?
You can use leftover rice from a meal earlier in the week, or there are even instant whole grain options that cook up in about ten minutes.
Huh? YES, I’m serious.
Perfect for stocking your pantry.
But, back to the pudding. Having never made my own before, I perused some recipes and decided I’d base my ratios off of one that Alton Brown made—heck, his recipe has five stars AND it’s relatively simple.
And it’s ALTON.
Why wouldn’t I go there?
- 1 cup cooked whole grain brown rice
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 3/4 cup coconut milk
- 1 teaspoon vanilla
- 1/4 teaspoon ground cardamom
- 1/3 cup raisins