Brown rice pudding

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suitable for kids and babies (no added sugar and uses brown rice).

havent tried making this with white rice, but suggest that far less liquid and cooking time would be needed

From uncooked rice

  1. Bring ingredients to a boil, lower temperature to a low simmer and cook 1-1.5 hours until thick and the rice is al dente. Check and stir regularly to avoid burning the bottom. add a little water if necessary to keep the mix wet.

From leftover rice

  1. to cook the brown rice, cover with water and simmer for 45mins or until al dente. Stir regularly and Keep topping up the water so it doesn’t boil down. Drain and rinse. Store in fridge. Reheat as needed.
  2. for rice pudding, put cooked rice in a medium or large pan. Cover with milk (1-2cm above level of the rice). Add rest of ingredients. No lid needed.
  3. bring to boil and then drop to a low simmer (L3). cook up to 45mins or until it’s thickened. Stir regularly and add splash of milk as needed. When it’s done it should be more liquid than rice pudding normally is, but the milk should be thickened. Store for up to 3days. Reheat on 7 for 1:10ish - add splash of cold milk to cool and loosen it once out of the microwave.