• Lindsey, EDRD

Pudding for breakfast

Updated: Apr 29

Well, Phil may have seen his shadow a few weeks ago, but it's still winter here.


QUIT COMPLAINING- YOU LIVE IN MINNESOTA!



The babies' new favorite way to kill time indoors is to turn over the laundry basket and paw through my jewelry. I'm not a fan of this.


Serious question: are you a fan of rice pudding?


I've met people who love it (including my husband and myself), but it seems others don't like the texture. HOW can that be?


This is a version of Betty Crocker's 1950s cookbook vanilla pudding, only with some nutritional upgrades. My oldest is always requesting this so anytime I make brown rice for our dinner, I make sure to make a bit extra so I can make pudding the next day. I consider this high nutrient enough to serve it to him for breakfast. The brown rice and chia seeds add some fiber and protein. He thinks he's pulling a fast one on me. Win-win!


Rice Pudding

-2/3 cups white sugar

-4 tablespoons cornstarch

-4 cups cow's milk (I used 1% in this instance)

-4 egg yolks

-1 teaspoon vanilla

-1 1/2 cups cooked brown rice

-2 tablespoons chia seeds

#ricepudding


In a medium pot over medium heat, stir together sugar, cornstarch, and milk. Stir fairly constantly.


Meanwhile in a pourable large bowl (I use a 4-cup Pyrex), whisk together the egg yolks.



Ina would not approve- this is not good vanilla, but it's what I have.


After 10 or so minutes, the milk mixture should start to bubble and thicken. Let boil for one minute, then remove from heat. Slowly pour a thin stream into the egg yolk bowl, while stirring vigorously. This is called "tempering" the eggs- if you just dumped in all the hot milk at once, it would cook the eggs and you'd end up with chunky eggy pudding.


Once enough milk has been added to the eggs and the mixture is smooth and well-blended (I usually add most of the milk), pour BACK into the pot, and boil for another minute, stirring constantly.


Pour into a clean bowl, add vanilla, and stir in brown rice and chia seeds. Cover and refrigerate for at least 4 hours until cooled. I suppose you could eat it warm, but I'm more of a cold pudding girl.




Makes 8 servings. Per serving: 202 calories, 34 grams carbohydrates, 5 grams fat, 7 grams protein, 67 mg sodium



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