HappyGrace Posted December 30, 2009 Share Posted December 30, 2009 It's all I have in the house! There are just a few recipes that I can find online, but I'd love one that's tried and true!!!!!! Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 30, 2009 Share Posted December 30, 2009 I've often wondered about this myself, but have never actually done anything about it. I would assume brown rice would require longer cooking, otherwise it'd be the same gig. But maybe I'm wrong. Rosie Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted December 30, 2009 Author Share Posted December 30, 2009 Maybe if I used a slow cooker rice pudding recipe for white rice, but used brown rice it would work because of the long cooking time? What do you think, Rosie? Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 30, 2009 Share Posted December 30, 2009 Maybe if I used a slow cooker rice pudding recipe for white rice, but used brown rice it would work because of the long cooking time? What do you think, Rosie? Sounds good to me! Or at least it sounds as though it can't possibly turn out to taste bad. :) Quote Link to comment Share on other sites More sharing options...
Caitilin Posted December 30, 2009 Share Posted December 30, 2009 (edited) I make one that bakes like this: brown rice (mine is always leftover, so I use what I have, but it's about 2-3 cups, usually.) 3-4 C milk 3-4 eggs 3-4 T sugar 1 T vanilla 1/2-1 C raisins or craisins, if desired Mix milk, eggs, and sugar together. Pour over rice and raisins. bake at 350 for an hour. Easy-peasy, quick, and a super breakfast. :) Edited December 30, 2009 by Caitilin Quote Link to comment Share on other sites More sharing options...
Ellie Posted December 30, 2009 Share Posted December 30, 2009 Simple recipe: twice as much milk as your cooked rice; cook on your stovetop until it's pudding-y, add sugar (can't tell you how much; you'll have to flavor to suit your family), maybe a little vanilla at the end, maybe raisins. Yummo. Quote Link to comment Share on other sites More sharing options...
Nicole M Posted December 30, 2009 Share Posted December 30, 2009 Simple recipe: twice as much milk as your cooked rice; cook on your stovetop until it's pudding-y, add sugar (can't tell you how much; you'll have to flavor to suit your family), maybe a little vanilla at the end, maybe raisins. Yummo. This is what we do. Easy-peasy. A little cinnamon is nice, too, with a dollop of brown sugar. Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted December 30, 2009 Author Share Posted December 30, 2009 Thanks so much. For the stovetop one, does it thicken up w/out eggs? Quote Link to comment Share on other sites More sharing options...
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