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Breakfast recipe · from the recipe book

Chilled Brown Rice Vanilla Custard Pudding

A thick, chilled vanilla rice pudding made with nutty brown rice and an egg-enriched custard that sets spoonably creamy with a gentle chew.

Chilled Brown Rice Vanilla Custard Pudding

Ingredients

  • ⅔ cup130 gLong-grain brown rice, dryrinsed
  • 1½ cups360 gWater
  • 2¾ cups (650 ml)700 gSkim milk
  • 2 large100 gEggs
  • 3 tbsp60 gMaple syrup
  • 2½ tsp10 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. In a heavy pot, bring the water, brown rice and salt to a boil, then cover and simmer on low for 30 minutes, until the water is mostly absorbed.
  2. Stir in three-quarters of the skim milk and simmer uncovered, stirring often, for 30 to 35 minutes, until the rice is very tender and the mixture is thick and creamy.
  3. Meanwhile, in a bowl whisk the eggs, the maple syrup and the remaining quarter of the skim milk until smooth.
  4. Slowly whisk two ladles of the hot rice mixture into the egg mixture to warm it, then stir it all back into the pot.
  5. Cook on low heat, stirring constantly, for 3 to 5 minutes, until the pudding thickens and reaches 160°F (71°C); do not let it boil.
  6. Take the pot off the heat and stir in the vanilla.
  7. Spoon the pudding into 4 bowls or one container, press plastic wrap onto the surface, and chill for at least 2 hours until cold and set; serve chilled.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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