Dessert Gluten-Free Vegetarian Holiday

Old Fashioned Rice Pudding

Our family is sweet on this recipe for Old-Fashioned Rice Pudding! Unlike most rice pudding recipes, it calls for short grain brown rice, which is one of the few varieties we grew when CEO Grant Lundberg was a kid. During the holiday season, Grant’s mom would bake a little charm inside the rice pudding, and whoever found it hidden in their dish would have good luck for the next year!

150

Minutes

Servings

cup

300

Calories

Ingredients

¹⁄₂

cup

Organic Short Grain Brown Rice suggested substitutions
1

cups

water
3

cups

milk, whole
3

eggs, beaten
¹⁄₂

cups

brown sugar
¹⁄₂

cups

raisins or cranberries, dried (or dates, chopped)
¹⁄₂

tsp

nutmeg, freshly ground
¹⁄₂

tsp

cinnamon, ground (optional)
¹⁄₂

tsp

vanilla extract
¹⁄₄

tsp

sea salt
Walnuts, chopped for garnish
Cinnamon stick, for garnish
Whipped cream, for garnish

Nutrition Facts

Serving Size: 1 cup

Serves: 6

Amount Per Serving
Calories:		300
% Daily Value*
Total Fat: 8g		10%
	Saturated Fat: 2.5g
	Trans Fat: 0g
Cholesterol: 95mg		32%
Sodium: 210mg		9%
Total Carbohydrate: 48g		17%
	Dietary Fiber: 2g	7%
	Sugars: 33g	66%
Protein: 10g		20%

Instructions

Add Lundberg Organic Short Grain Brown Rice and water to a medium saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 45-50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside to cool. Set oven to 350 degrees.
Beat eggs and sugar until smooth. Add milk, sea salt, and vanilla extract. Add rice and raisins.
Pour into greased shallow baking dish. Sprinkle with nutmeg and/or cinnamon.
Set in pan of hot water and bake at 350 degrees for 90 minutes or until custard is set.
After baking for approximately 30 minutes, gently stir custard to suspend rice.
Serve warm or cold with milk or whipped cream, cinnamon stick, and chopped walnuts.