Brown Rice Pudding

1. 1

   Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11/2 cups, about 10 minutes.

2. 2

   Stir in rice and cook for 5-10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)

3. 3

   Remove from heat and cool to room temperature. Stir in cream and salt.

4. 4

   Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is

5. 5

   too thick for your liking the next day, whisk in a little milk.)

No nutritional information available.

No additional tips available.