Rice Pudding with Sugar, Cinnamon and Brown Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g brown rice, = 1 cup
- 320 g water, = 2 cups
- 250 g milk, up to 300
- 1 pinch (s) salt
- 2 teaspoons sugar
- Cinnamon powder, amount as needed
- Sugar, amount as needed
- 1 tablespoon brown rice, ground, up to 2 , or starch
- some Milk
- 1 tablespoon butter, up to 2 to taste
Print Recipe
Pin Recipe Instructions
- 1-2 servings
- Put brown rice in 2 cups of boiling water, bring to the boil, reduce the heat to a very low level, close the lid and cook for approx. 35-40 minutes, turn off the heat and let it swell for approx.
- Now pour on the milk, just enough to cover the rice, add a pinch of salt and 2 teaspoons of sugar, bring to the boil. Since this rice does not rise (thick) like rice pudding, dissolve 1 or 2 tablespoons of brown rice, ground (or starch) in cold milk, stir it into the soup, bring to the boil, set aside the closed pot.
- Now let the butter foam well once.
- Pour the brown rice into a deep dinner plate, pour the amount of sugar and cinnamon, to taste, over the rice and pour the brown, hot butter over it.
- Serve hot.
- Own recipe
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