Ingredients
2 cups low-fat milk
(625ml)
2 cups cooked brown rice
¼ cup sultanas
1 tsp cinnamon
¼ tsp nutmeg
2 tbsp maple syrup
½ tbsp vanilla extract
Allergy Advice
Contains Dairy
Equipment
- 1 small saucepan
- 1 large bowl
Instructions
- Combine milk and rice in a small saucepan and over medium heat and bring it to the boil. Turn down heat and gently simmer while stirring for 5 minutes.
- Add sultanas, cinnamon, nutmeg, maple syrup and vanilla extract. Continue to stir while the flavours infuse for approximately 5 minutes over low heat.
- Remove from heat and allow to sit for about 10 minutes, until rice absorbs flavours.
- Transfer to a large bowl and refrigerate for at least 4 hours or until pudding sets.
Notes
Tip
If the pudding tends to soak up all the milk, just add in some more before serving and mix.
Tip
I like to serve this with some good quality Greek yoghurt.
Variation
If you don't have maple syrup, you can use golden syrup, honey or even a stevia to sweeten this recipe.
Storage
Refrigerate for at least 4 hours or until pudding sets.
