Brown Rice Pudding

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Brown Rice Pudding to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Brown Rice Pudding, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 cups heavy cream
• 1 1/4 cups water
• 1/2 cup short-grain brown rice
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• 3 egg yolks
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, softened
• 2 teaspoons vanilla extract

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes

Step 2: Technique & Execution

Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more

Step 3: Technique & Execution

Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring

Step 4: Technique & Execution

Cook and stir until the mixture thickens, about 6 minutes

Step 5: Technique & Execution

Remove from heat and stir in the butter and vanilla extract.