Healthy Cooked brown rice pudding and more brown rice desserts

From a cooked brown rice pudding and a mochi, these recipes featuring brown rice are sweet and healthy, perfect for those watching their weight. Brown rice has a host of goodness and is nutritionally dense and swapping regular white rice for brown rice will make these desserts below absolutely guilt-free. Even with this major substitution, the taste isn’t compromised and you have hearty desserts that will satisfy your cravings.

1. Brown Rice Pudding

(Serves 8)

Ingredients

• 200 gm brown rice, uncooked, rinsed and drained
• 1.4 liter milk (divided), unsweetened almond milk
• 30 gm butter, salted
• 1 tsp pure vanilla extract
• 200 gm raisins
• 60 gm chia seeds
• 750 gm frozen berries (cherries, blueberries, chopped strawberries)
• 120 gm Greek yogurt
• 30 gm maple syrup or honey

Instructions

1. In a large pot, add the rice, milk, butter, and vanilla extract. Cover and bring to a boil.
2. Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times to prevent burning.
3. Turn off heat and add the remaining two cups of milk, raisins, and chia seeds. Stir and let the pudding sit for 15 minutes.
4. Transfer to a large baking dish and add the berries, Greek yogurt, and maple syrup. Stir gently.
5. Taste and adjust seasoning if desired.
6. Serve hot or warm as per your preference.

2. Mango Sticky Brown Rice

(Serves 8)

Ingredients

• 200 gm short-grain brown rice
• 240 ml light coconut milk
• 30 gm sugar (use a sugar substitute for a healthier version)
• ¼ tsp salt
• 1 ripe mango, peeled and thinly sliced
• 1 tbsp sesame seeds

Ingredients

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2. Transfer the rinsed rice to a bowl, add four cups of cold water, and soak for eight hours or overnight.
3. Strain the soaked rice and rinse again.
4. Line a steamer pot with parchment paper and spread the rice evenly onto the paper.
5. Add 1/2 cup water on top of the rice and fold the paper over to cover the rice.
6. Steam the rice over medium-high heat for about 70 minutes, until tender and soft. Add more water to the pot as needed.
7. Remove from heat and let stand, covered, for 10 minutes.
8. In a small saucepan, combine the coconut milk, sugar, and salt. Cook over medium-low heat, stirring frequently, until the sugar and salt have dissolved, about three to four minutes.
9. Transfer the cooked rice to a medium bowl and pour 3/4 cup of the hot coconut milk over it. Gently stir.
10. Cover and let stand until the rice has absorbed all the milk, 25-30 minutes.
11. Top with sliced mango, sesame seeds, and the remaining coconut milk.

3. Brown rice mochi

Ingredients

• 450 gm sweet brown rice
• 720 ml warm water, for soaking
• 80 ml raw apple cider vinegar or fresh lemon juice
• 540 ml water (for cooking)
• For serving:
• 30 ml soy sauce
• ¼ tsp grated fresh ginger
• ¼ tsp pure maple syrup
• 2 sheets nori, cut into strips

Instructions

1. In a large glass or ceramic bowl, combine the rice, 4 cups of warm water, and apple cider vinegar or lemon juice. Cover and let soak overnight or up to 24 hours.
2. Drain and rinse the soaked rice thoroughly.
3. In a rice cooker, add the rinsed rice and 2 1/4 cups of water. Cook according to the brown rice setting. OR, In a large pot, combine the rinsed rice with 600 ml water. Bring to a boil, then reduce heat and simmer covered for 40 minutes, until rice is tender.
4. While the rice is still very hot, transfer it to a stand mixer bowl with the paddle attachment.
5. Mix on medium-low speed for 8-12 minutes, until the rice becomes very sticky and gluey in texture.
6. Line an 8x8 inch baking pan with parchment paper and lightly grease.
7. Spread the mochi mixture evenly into the prepared pan. Let the top dry until no longer sticky.
8. Flip the mochi block onto a cooling rack and peel off the parchment. Let the other side dry until a crust forms.
9. Cut the mochi into desired shapes with a sharp, wet knife.
10. Serve the mochi pieces immediately or store them in an airtight container for a few days.
11. To serve, you can broil or bake the mochi pieces until the crust browns and the interior starts to ooze out.
12. Mix the soy sauce, ginger, and maple syrup in a small bowl for dipping.