I found some brown rice in my fridge the other morning and was hit with a hankering for rice pudding. I've tried it before with brown rice, though, and didn't really like the way it ended up. After a little internet research and a trial, I learned that the secret to a successful rice pudding using brown rice is to use your food processor or blender on the rice first!
I mostly followed this recipe to come up with something yummy. The best part about my breakfast was that I had just enough left for 2 little cups for my boys to eat as an after school snack.
Brown rice pudding:
3 cups cooked brown rice
2 cups skim milk
1 teaspoon vanilla
3/4 cup leftover maple syrup (equal parts brown sugar, white sugar, water, maple flavoring)
1 large pat unsalted butter
many good shakes of cinnamon
Combine rice, milk, syrup, and vanilla. Bring to a boil. Reduce heat and simmer until slightly thickened, stirring often. Mix in butter and cinnamon.