Today we are trasforming a Greek traditional recipe of Rice Pudding, Ryzogalo, into a lighter version with brown rice and honey or stevia.
Brown Rice Pudding
Cooking Time: 20 minutes Total Time:60 minutes Difficulty:Easy
1 liter milk
3 cups water
1/2 cup brown rice
4 tablespoons honey or 1/2 cup stevia
few drops of vanilla extracy
Ground cinammon to serve
In a saucepan, over high heat, heat the water.
Bring to boil, add the rice and reduce the heat to low.
Cover the pot and simmer for 30 – 35 minutes, stirring occasionally until rice is softened.
Remove lid, add the milk, the honey or stevia and the vanilla extract and simmer for another 10 – 15 minutes, stirring frequently until the mixture thickens.
When it thickens, remove from heat and let cool. The mixture will thicken more on standing.
Fill bowls and serve the brown rice pudding warm or cold topped with ground cinammon. Refrigerate, covered with plastic wrap.