Brown Rice Pudding With Prunes And Apricots – a delicious recipe with brown rice, milk, dark brown sugar, egg, ground cinnamon, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
2
Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
3
Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
4
Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
5
Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
6
Spread the rest of the rice on top and cover this with the remaining fruit.
7
Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180u00b0C.
8
At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.
429
kcal
Calories
7
g
Fat
77
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 9 ingredients. The key ingredients include: 275 ml brown rice, 570 ml milk, 4 tablespoons dark brown sugar, 1 egg, beaten, and more.
Yes, Brown Rice Pudding With Prunes And Apricots falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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