Best Brown Rice Cream Recipes
BROWN RICE CREAM
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
Provided by YummySmellsca
Categories Beverages
Time 1h40m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, bring all the ingredients to a simmer.
- Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
- Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
- Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
- Let stand 45 minutes - 1 hour.
- Line a strainer set over a bowl with cheesecloth and pour the blender mixture inches Let drain, discard the solids.
Nutrition Facts : Calories 109.2, Fat 0.8, SaturatedFat 0.2, Sodium 90.9, Carbohydrate 22.9, Fiber 1.8, Protein 2.3
CREAMY BROWN RICE PUDDING
This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.
Provided by Diana Hagewood Smith
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
- Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g
CREAMY BROWN RICE RISOTTO .
I have been wanting to make a brown rice risotto and this recipe has the secret to getting it creamy. Adapted from Associated Press via the Miami Herald. After more researching, it is posted in the Seattle Times and credited to J.M. HIRSCH, AP Food Editor. Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."
Provided by Sharon123
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
- Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
- In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
- Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.
Nutrition Facts : Calories 284.2, Fat 6.7, SaturatedFat 2.7, Cholesterol 11, Sodium 198.2, Carbohydrate 41.4, Fiber 2.7, Sugar 3.2, Protein 9.1
BANANA PUDDING PARFAIT
Edna Perry of Rice, Texas blends cream cheese, sweetened condensed milk and whipped topping into instant pudding then layers this creamy concoction with vanilla wafers and sliced bananas. Served in a pretty glass bowl, the results make for a fancy yet fuss-free dessert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving.
Nutrition Facts : Calories 379 calories, Fat 16g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
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