Bhutanese Red Rice, Millet, And Oat Breakfast Puddi

Name: Bhutanese Red Rice, Millet, And Oat Breakfast Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Make red rice and millet the night before:; 2/3 cup Bhutanese red rice; 1/3 cup millet; 2 1/2 cups water; 1 cinnamon stick, broken in half; 1 black cardamom pod (or 2-3 green cardamom pods); 2 bay leaves; In the morning:; 1 1/2 tablespoons unsalted butter; 2/3 cup unsalted roasted cashews, broken in half with fingers; 2 teaspoons turbinado sugar; 1/2 cup Bob's Red mill Gluten free old-fashioned rolled oats (or regular old-fashioned rolled oats if you do not have any GF guests); 1/2 cup dried currants; 2 ripe bananas, mashed (for about 1 cup); 2 cups of half-and-half; 2 large eggs; 3 tablespoons brown sugar; Pinch ground ginger; Pinch ground cloves; 3/4 teaspoon salt; 1/2 teaspoon vanilla

Servings: persons

Make red rice and millet the night before:
2/3 cup Bhutanese red rice
1/3 cup millet
2 1/2 cups water
1 cinnamon stick, broken in half
1 black cardamom pod (or 2-3 green cardamom pods)
2 bay leaves
In the morning:
1 1/2 tablespoons unsalted butter
2/3 cup unsalted roasted cashews, broken in half with fingers
2 teaspoons turbinado sugar
1/2 cup Bob's Red mill Gluten free old-fashioned rolled oats (or regular old-fashioned rolled oats if you do not have any GF guests)
1/2 cup dried currants
2 ripe bananas, mashed (for about 1 cup)
2 cups of half-and-half
2 large eggs
3 tablespoons brown sugar
Pinch ground ginger
Pinch ground cloves
3/4 teaspoon salt
1/2 teaspoon vanilla

1
["In a small saucepan (or electric rice cooker, as I did) combine Bhutanese red rice, millet, water, cinnamon stick, cardamom and bay leaves; allow grains/spices to soak for at least 20 minutes before cooking. Cover and bring to a boil. Reduce to a simmer, being careful mixture does not boil over. Cook until grains are tender, about 25 minutes. Pick out whole spices and discard. Cool and transfer cooked grains to an airtight container and refrigerate overnight.", "Preheat the oven to 350 degrees. Spray or butter a 2 quart round ceramic baking dish. Set aside.", "Make cashews:
2
In a small pan, melt butter over medium heat until beginning to brown. Add cashews, shaking pan or stirring occasionally, being careful not to burn them as they cook quickly. You want most of the pieces golden brown on both sides. Remove pan from heat and add turbinado sugar, tossing to combine. Set aside.", "In a large bowl, gently break up the cooked grains with a spoon. Fold in the oats, and currants (breaking up any clusters, with your fingers), to evenly incorporate.", "In a separate bowl (I used my quart Pyrex), using a fork or whisk, combine mashed bananas, half-and-half, eggs, brown sugar, spices, salt and vanilla.", "Pour liquid mixture into grain/currant mixture and stir. Transfer to prepared baking dish. Top with toasted brown butter cashews. Bake for 40-45 minutes until top is golden and puffed up. Serve immediately, with a dollop of creme fraiche or yogurt, if desired. Enjoy and then eat something savory!"]

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Make red rice and millet the night before:, 2/3 cup Bhutanese red rice, 1/3 cup millet, 2 1/2 cups water, and more.

Yes, Bhutanese Red Rice, Millet, And Oat Breakfast Pudding falls under the Breakfast 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.

That's it — enjoy your meal!

Bhutanese Red Rice, Millet, And Oat Breakfast Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions