How to Substitute Brown Rice for White in Rice Pudding

Don't limit yourself to thinking rice pudding must be made with white rice.

Rice pudding is a sweet dish that is most often made with white rice. Rice pudding made with brown white substituted for the white will add extra nutrition and give the pudding a richer, nuttier taste. The remainder of the ingredients used in your favorite rice pudding recipe will remain the same.

Things You'll Need

• Saucepan with lid
• Milk or half-and-half
• Measuring cups
• Brown rice

Instructions

1. Measure the amount of brown rice equivalent to the amount of white rice called for in the recipe. For instance, if the recipe calls for 1 cup of white rice, measure 1 cup of brown rice.

2. Bring 3 to 3 1/2 cups of milk or half-and-half to a boil in a saucepan. Pour in the brown rice and stir. Place a lid on the saucepan.

3. Turn the heat under the saucepan down to low and let the rice cook for 1 hour.

4. Lift the lid and quickly stir in the remaining ingredients of the rice pudding recipe. Replace the lid.

5. Allow the rice pudding to continue to cook on low for another 1/2 to 1 hour without removing the lid. Stir and add additional milk to enhance the creaminess of the pudding, if desired. Serve at room temperature or cold.

Tips & Warnings

• You can also make this with the proper amount of cooked brown rice if your recipe calls for the rice to be cooked before making the pudding.

• Brown rice, because it still has the germ and bran of the rice, needs longer cooking times than white rice. Allow at least 30 to 60 minutes longer when cooking brown rice.

References

• Mollie Katzen.com: Rice Pudding
• Utah State University Extension: Rice - The Healthy Budget Stretcher
• "The Moosewood Cookbook: Recipes from Moosewood Restaurant"; Mollie Katzen; 1977