Armenian Rice Soddley Recipe – a delicious recipe with brown rice, maple syrup, salt, raisins, vanilla, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large shallow pan, combine rice, maple syrup, dash salt, raisins, vanilla, lowfat milk and water Bake at 325 F for 2 to 2-1/2 hrs, stirring occasionally.
2
The pudding will repeatedly get a brown skin that should be stirred in.
3
Taste to make sure rice is quite tender.
4
About 20 min before it is done, stir in a splash of dark rum Remove from oven when it is still definitely soft and loose, it will thicken as it cools.
5
Serve with heavy cream
6
Derived from The Political Palate, Bloodroot Collective
7
I've always made this with brown rice; my guess is it would work fine with white but would take less time (30 minutes or possibly so less); omit the water to decrease the time until it's mostly evaporated.
867
kcal
Calories
72
g
Fat
40
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 c. brown rice (short grain is better), 2 1/2 Tbsp. maple syrup, 1 dsh salt, 1/2 c. raisins, and more.
Yes, Armenian Rice Soddley Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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