I reviewed our kitchen inventory this morning and found we had a) 2 litres of milk with a best before date of tomorrow, b) 1 litre of half-and-half cream less a few tablespoons that went in our borscht  c) a Bulk Barn bag of brown rice tossed in the back of the cupboard, d) an aging bottle of Canada No. 3 Dark Maple Syrup in the fridge door, and an e) an open bag of raisins.

I knew I wanted rice pudding, and Googled as one does, “brown rice pudding” and fell upon this site Dinner With Julie. It had everything I was looking for, and I got cooking. The original recipe can be found on her blog, I’m posting it below with my own revisions to suit our taste.

If you are not a fan of brown rice, you won’t notice. Michael didn’t anyway. I had to convince him. And once I did, he didn’t have a post-brown rice discovery gag reflex either.

Enjoy the recipe. And a huge thanks to Dinner with Julie for the inspiration.

Brown Rice Pudding

3 cups cooked short grain brown rice
2 cups milk
2/3 cup half & half
2 tbsp maple syrup
2 tbsp brown sugar
2 tsp cornstarch whisked with a few tablespoons of water
1/2 tsp cinnamon
2 tsp vanilla
1 cup raisins, soak first in boiling water, then drain

Combine everything in a pot except the vanilla, over medium heat. When it starts to burble, let it burble for one minute. Stir often. Adjust thickness by adding more or less milk.

Stir in your drained raisins.  Add the vanilla.