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
- In a large pot, add the rice, milk, butter, and vanilla extract. Cover and bring to a boil.
- Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times to prevent burning.
- Turn off heat and add the remaining two cups of milk, raisins, and chia seeds. Stir and let the pudding sit for 15 minutes.
- Transfer to a large baking dish and add the berries, Greek yogurt, and maple syrup. Stir gently.
- Taste and adjust seasoning if desired.
- 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
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
- Transfer the rinsed rice to a bowl, add four cups of cold water, and soak for eight hours or overnight.
- Strain the soaked rice and rinse again.
- Line a steamer pot with parchment paper and spread the rice evenly onto the paper.
- Add 1/2 cup water on top of the rice and fold the paper over to cover the rice.
- Steam the rice over medium-high heat for about 70 minutes, until tender and soft. Add more water to the pot as needed.
- Remove from heat and let stand, covered, for 10 minutes.
- 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.
- Transfer the cooked rice to a medium bowl and pour 3/4 cup of the hot coconut milk over it. Gently stir.
- Cover and let stand until the rice has absorbed all the milk, 25-30 minutes.
- 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
- 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.
- Drain and rinse the soaked rice thoroughly.
- 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.
- While the rice is still very hot, transfer it to a stand mixer bowl with the paddle attachment.
- Mix on medium-low speed for 8-12 minutes, until the rice becomes very sticky and gluey in texture.
- Line an 8x8 inch baking pan with parchment paper and lightly grease.
- Spread the mochi mixture evenly into the prepared pan. Let the top dry until no longer sticky.
- Flip the mochi block onto a cooling rack and peel off the parchment. Let the other side dry until a crust forms.
- Cut the mochi into desired shapes with a sharp, wet knife.
- Serve the mochi pieces immediately or store them in an airtight container for a few days.
- To serve, you can broil or bake the mochi pieces until the crust browns and the interior starts to ooze out.
- Mix the soy sauce, ginger, and maple syrup in a small bowl for dipping.