Until Tuesday we were a one-car family. It didn’t bother me — we planned around it and mostly walked everywhere. Our town is small (I mean four stoplights), and most errands or activities were within walking distance. Lately with warm, spring-like weather we’ve been walking constantly: long strolls, short walks, outings with my mom and sisters-in-law, or just wandering for the sake of getting out of the house. It felt great.
Now it’s been rainy for a few days and, conveniently, we finally have another vehicle. That means spontaneous trips to the park across town, the pool, or the grocery store to change dinner plans. Still, on a rainy day I’d rather stay in and build forts out of bedsheets until the storm passes — much more fun, if you ask me.
A perfect fort-making snack is rice pudding. I wasn’t always a fan as a child — maybe I echoed my dad’s dislike without giving it a fair shot. At some point I tried brown rice pudding and loved it. White rice pudding is different, but this brown rice version is incredible. The aroma while it cooks is especially comforting.
For a sweeter breakfast option, try cinnamon roll muffins for a treat with your pudding.
Brown Rice Pudding
Ingredients
- 2 cups water
- 1 cup short-grain brown rice
- 1/2 cup cooked wheatberries (optional)
- pinch salt
- 4 cups milk of choice
- 1/3 cup honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- generous 1/2 cup raisins
Instructions
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Cook the rice in 2 cups of water with a pinch of salt. Bring to a boil, then cover and simmer for about 40 minutes. Remove from heat. Stir in the cooked wheatberries if using, the milk, honey (or your preferred sweetener), vanilla, and cinnamon. Taste cautiously — sweetness concentrates as it cooks, and you can add a bit more honey later if desired. Using a mix of dairy and almond milk works well for a rich but lighter texture.
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Return the pot to medium-low heat and bring to a low boil, stirring often. Cook about 30 minutes, until the mixture becomes very creamy. Add the raisins during the last 15 minutes of cooking. Stir frequently near the end to prevent scorching. Once thickened, turn off the heat and let the pudding rest on the stove for 10–15 minutes. Serve warm or chill in the refrigerator and serve cold — both are excellent, though warm pudding is especially cozy on a rainy day.