Brown Rice, Rice Pudding, and Rice Pilaf

Growing up, our family had a Sunday Night Rice Pudding tradition. As in, we had rice pudding for our entire meal on Sunday Nights. I suspect this was handed down from my farming grandmother with nine kids who had a huge Sunday meal after church, and she just wanted a night off with something simple.

At any rate, the tradition carried on in my house of origin, and I’ve carried it on most Sundays in our house. Which has given me a fair amount of time to experiment with this recipe.

And here’s my current “healthy” version of this old stand-by.

Talena’s Awesome Rice Pudding

1 c. uncooked or 4 c. cooked brown or white rice, preferably basmati (see below for how to prepare)

In 2-qt. casserole (stoneware is best), mix:

3 eggs
1/2 c. maple syrup
1/4 tsp. sea salt
2 tsp. vanilla
1 1/2 c. whole milk or coconut milk

Add cooked rice and 1/3 c. unsulphured raisins. (Optionally, you can add 1/3 c. pecan halves.) Sprinkle with cinnamon. Cook for one hour in 350 degree F. oven, or until a knife inserted in the top comes out clean.

Stir and serve with cinnamon and cream.

Serves about 6 to 8 as a dessert or 3 to 4 as a meal.

Brown Rice & Rice Pilaf

I usually use basmati rice, but you can use regular brown rice, too. Basmati just has such a wonderful nutty flavour and texture.

Melt 1/4 c. butter in medium saucepan. Rinse 1 c. of rice twice in cold water, then add to butter. Stir on medium-high heat until rice takes on a milky appearance. Then add 2 c. filtered water and 1/2 tsp. sea salt. Cook, uncovered, on med.-high until water reduces to just above the level of the rice. Cover and put on lowest heat for approximately 1 1/2 hours, or until all liquid is absorbed. Remove from heat and let sit for about 5 minutes before fluffing with a fork and serving.

For a more flavourful version, to be served as a side dish to a meal, sauté 1/2 cup chopped onion in the butter before adding rice. Substitute homemade chicken stock for all or part of the water.

For Rice Pilaf, add spices (dried oregano, dried thyme, dried basil) and sliced mushrooms to onion when sautéing. Add vegetables (peas, carrots) along with the rice.

For Coconut Rice Pilaf, add dried cinnamon stick, a few cloves, nutmeg, minced garlic and crushed ginger to the onion when sautéing. Substitute whole coconut milk for about 1/2 - 2/3 of the chicken stock, and add 1/4 c. unsulphured raisins with the rice. You may want to add a little more liquid (stock) with this one, as the thicker liquid tends to disappear faster, allowing this one to burn rather easily.

Soaked version: To speed up the actual cooking process, rice can be soaked in advance to remove phytates. (Rice has a very low phytate count, and most of them are neutralized during a long slow cook, but soaking works, too.) Soak rice in a medium saucepan with 2 c. water and 2 tbsp. kefir, plain yogurt, buttermilk, whey, lemon juice, or vinegar for 7 hours or overnight in a warm place. Without removing lid, bring to a boil and skim. Add 2 tbsp. butter and 1/2 tsp. sea salt, cover tightly and simmer on low heat for about 45 minutes. Remove from heat and allow to sit for 5 minutes before removing lid and fluffing with a fork.

Happy cooking!

Brown rice pilaf. Photo by Obi - @pixel9propics on Unsplash.