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Brown Rice Pudding

Time 1 hour
Yields Serves 4
Brown Rice Pudding
1

Combine rice and water in saucepan and bring to boil. Reduce heat and simmer 5 minutes. Drain rice and set aside.

2

Wrap cardamom pods in cheesecloth and tie with string. Place in large saucepan and add soy milk, rice, salt, cinnamon stick and 2 tablespoons brown sugar. Bring to boil. Reduce heat to medium and simmer until rice is tender and liquid reduces until pudding-like, 45 to 50 minutes. Remove cinnamon stick and cardamom packet from saucepan. Blend a little of hot liquid into egg substitute, then stir all into hot pudding. Heat and stir just until thickened, about 1 minute. Let cool slightly, then serve in large shallow bowls and sprinkle with brown sugar.

This low-sugar, whole-grain rice pudding would be a comforting alternative to oatmeal on a cool January morning. Make it ahead; it tastes even better the second day.

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