Ginger Brown Rice Pudding

Ginger Brown Rice Pudding is a gluten free and lacto ovo vegetarian side dish. For 39 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 292 calories, 6g of protein, and 8g of fat each. 33 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. A mixture of cinnamon, cooked short grain brown rice, whole milk, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a not so excellent spoonacular score of 31%. Similar recipes are Brown Rice Pudding, Brown Rice Pudding, and Pareve Brown Rice Pudding.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat oven to 350 degrees. Butter a 4-6 cup baking dish. 2 Spread cooked rice evenly in baking dish. Sprinkle with raisins. 3 In a saucepan, melt butter over medium heat. Add milk, sugar, ginger, cinnamon, and salt and cook, stirring frequently, for two minutes. Take off heat and let cool. 4 Whisk beaten eggs into milk mixture until well combined. Pour milk mixture over rice. 5 Bake until pudding has set (may still be jiggly in the middle) about 45 minutes.

 

Step by step:

1. Preheat oven to 350 degrees. Butter a 4-6 cup baking dish.

2. Spread cooked rice evenly in baking dish. Sprinkle with raisins.

3. In a saucepan, melt butter over medium heat.

4. Add milk, sugar, ginger, cinnamon, and salt and cook, stirring frequently, for two minutes. Take off heat and let cool.

5. Whisk beaten eggs into milk mixture until well combined.

6. Pour milk mixture over rice.

7. Bake until pudding has set (may still be jiggly in the middle) about 45 minutes.

Nutrition Information:

covered percent of daily need