Creamy Brown Rice Pudding

Recipe by Diana Hagewood Smith

"This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty
comfort dessert !y mother adds raisins during the last "# minutes$ she calls this %Speckled &up,% but '
prefer my rice pudding without raisins"
Ingredients (dit and Save
Original recipe makes 8 servings )hange Servings

* cups water

+ cups uncooked brown rice

,-* teaspoon salt

+ cups milk

" ."+ fluid ounce/ can evaporated milk

"-+ teaspoon almond extract

" cup sugar

" ., inch/ piece cinnamon stick

Directions
" 0ring the water and brown rice to a boil in a saucepan 1dd the salt, reduce the heat to low,
cover, and simmer until the rice is tender and the li2uid has been absorbed, about #3 minutes
+ Stir the milk, evaporated milk, almond extract, and sugar into the rice$ add the cinnamon stick
Simmer uncovered, stirring fre2uently, until the dish is of pudding consistency, about 43 minutes
more
, &R(& 5 mins
* )556 2 hrs
# R(1D7 '8 2 hrs5 mins