Brown rice pudding | Glutenfreewhisk

 Brown rice is healthy compared to white rice which is more processed and has a higher Glycemic Index (GI). Brown has many benefits being rich in fiber, minerals, magnesium, potassium and vitamin B. It is a good alternative for people with high blood sugar level but should be consumed in moderation.

In my personal experience I have always found that brown rice takes more time to cook and there is always water left in the pan. I also gather that even though it requires more water to cook because of the longer cooking time, it is better cooked in the traditional method where the rice after getting cook the water is discarded. I never follow this method I always add enough water that will aid in rice to cook, and the rest will evaporate in the process. It has always been how rice is cooked at my home. 

Brown rice pudding or brown rice kheer is creamy, flavorful and so good that you will forget the regular kheer. And the best part is there can be so many flavor variations that you can add every time you make it. For my following recipe I am using green cardamom powder, vanilla pod and saffron. Trust me your kitchen will smell heavenly while you cook with these ingredients. I have added very less ghee in my recipe and have tried to make it healthier a little bit but this time I haven't used jaggery or honey but simply brown sugar. The soul reason was to get this amazing color.

I am sharing this sweet creamy delight for the festival of Akshaya Tritiya and kheer, mango recipes, puran poli are made to celebrate this auspicious festival that is believed to bring wealth, success and prosperity. Although I have never tried puran poli and I always though I will one day. But now with gluten intolerance, I guess I have to think of a gluten-free version of puran poli soon that is equally or at least somewhat near to the original wonder. So, for all those celebrating Akshaya Tritiya enjoy this creamy brown rice pudding that is easy, healthy and super indulgent.

This brown rice pudding or kheer definitely takes time but trust me the end result is perfect. Thick consistency, whole grain of brown rice that is soft, the flavors of vanilla, cardamom powder and saffron just creates as marvelous amalgamation that you won't stop eating it. But it is festival time and such beauties are made occasionally so every now and then you are allowed to cheat and eat and indulge in sweets.

My experience with brown rice has not been a great one and somewhere I was scared to go ahead with this brown rice pudding recipe because once I tried making brown rice cake and it was a disaster. It was under cooked and I later have to convert it into brown rice mased pudding/halwa kind of think that tasted good, but it was made just like that to avoid wastage. The inspiration to make brown rice cake came from MasterChef India where one of the contestants made black rice cake and was appreciated for her creation. So, I don't know what I missed but mine was worst. Grainy, under cooked and sticky. Anyways, nothing was wasted as I mentioned and I ended up eating brown rice halwa so, it is fine, I guess.

If you are looking for a white rice kheer recipe then you can check my phirni recipe that is super yummy, creamier, thicker and just perfect to celebrate Akshaya Tritiya with.

I have used Daawat brown basmati rice, which is high in fiber and cooks really well with long grain as you can check in the recipe on my YouTube channel. My serving bowls are passed on to me by my family and if you are looking for similar small dessert serving bowl set then check these Nestasia ribbed glass set of 6 bowls, they are elegant and useful if you are a dessert lover.

INGREDIENTS - 

1 cup, brown rice, washed

A pinch of salt

half a liter Milk with half cup water

1 vanilla pod

8-10 saffron stands

2 tsp green cardamom powder

Brown sugar, to taste

Chopped almonds & pistachios

3 tbsp Ghee

Water to cook the rice in

MEHTOD - 

1. In a pan cook rice with water and a pinch of salt. I have not thrown away the water and have added double water to the amount of rice. 1:2 ratio. Once done let them rest for 5-10 minutes because brown rice tends to have leftover water. 

Also, I have cooked them 80-90% and rest will cook later with milk.

2. Now take milk and water mix, in half liter milk I have added half cup water and have soaked vanilla bean in it.

3. Pour this milk to the 80-90% done brown rice and bring it to a boil.

4. Now add green cardamom powder, saffron strands and brown sugar to taste.

5. Stir it all well and let everything cook and come together. The milk should reduce to half, and the consistency will get thicker. It will take 20 minutes or so.

6. Once done. Let it rest for another 10 - 15 minutes.

7. In the meantime, in another pan take ghee and roast chopped almonds and pistachios.

8. Add more than half roasted nuts to the brown rice pudding and leave some behind for garnish.

9. Indulge in this amazing brown rice pudding warm or cold and enjoy.

Note - For the vegan version of creamy brown rice pudding recipe replace milk with coconut milk and almond milk and ghee with coconut or almond butter.

Use any nuts or even seeds of choice. Cashews, melon seeds, and even dried coconut will go great with the creamy brown rice pudding recipe 

Check the full recipe on YouTube (Gluten_free_whisk) - Brown rice pudding recipe.

Brown rice pudding | Glutenfreewhisk