Richer brown rice pudding with roasted peaches from The VB6 Cookbook: More Than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night by Mark Bittman

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Notes about this recipe

  • babyfork on February 01, 2024

    Used slightly more milk than called for because Bittman gives a range of 1/3 to 1/2 cup of rice and I went for the full 1/2 cup. I used Straus Organic Whole Milk, Lotus Foods Organic Brown Jasmine Rice, and reduced the turbinado sugar to a scant 1/4 cup instead of a 1/3. Added a whole Madagascar vanilla bean. After the 90 minutes, I followed his directions to check and stir in 15-minute intervals until it looked done. I don't think I needed the extra 15...could've stopped at 90 minutes. This recipe just takes time, but it is very easy and mostly hands-off. Maybe I'm just getting used to brown rice, but I couldn't even tell the difference from regular rice pudding. Sprinkled a little of my homemade pumpkin pie spice on. Delicious! Would make it again. (Oh, and I just made the pudding, not the roasted peaches.)

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