It’s been a while since I talked about our pudding obsession.
Our obsession hasn’t gone anywhere, but I don’t want to bombard and overwhelm you with pudding, of all things. That would just be weird.
However, it’s been long enough since I shared a pudding recipe (too long, really!), and I absolutely had to share this version. It uses something that you might not have thought about using to make pudding: brown rice farina! (Which I think makes it at least arguable that this pudding can pass for breakfast, especially if paired with fresh fruit. Plus, Cooking Light lists brown rice as a carb that satisfies!)
With almond extract perfuming the pudding and toasted almonds gracing the top, this pudding is an almond-lovers dream. I also use a little bit of mahlab, a spice that’s used judiciously in certain Middle Eastern dishes. I think it tastes like a cross between cherries and almonds, and it adds that little touch that makes people say, Hmm…what’s in there?
If you like pudding but don’t usually take the time to make homemade, you will go crazy for this rice pudding on-the-quick.
- ¾ cup (123 g) Bob’s Red Mill Creamy Brown Rice Farina
- 3 cups (710 ml) reduced-fat milk (not skim)
- ⅓ cup (67 g) sugar (or ¼ cup/60 ml honey)
- ¼ plus ⅛ teaspoon salt
- ⅛ teaspoon ground mahlab
- 1½ teaspoons pure vanilla extract
- ¾ teaspoon pure almond extract
- 2 teaspoons toasted almonds, finely chopped
- Stir together the brown rice farina, milk, sugar, salt, and mahlab in a medium saucepan.
- Bring to a gentle boil over medium heat, then turn heat down slightly and simmer (uncovered) until thickened, about 5 to 7 minutes, stirring frequently.
- Remove from heat and stir in the vanilla and almond extracts.
- Carefully ladle into 4 individual-sized bowls. Cool to room temperature, and then refrigerate until fully chilled (about 2 hours). You can place a piece of plastic wrap directly on top of each pudding if you don’t want a “skin” to form.
- Serve chilled, with the almonds sprinkled decoratively on top.
Disclosure: I received the brown rice farina that I used in this recipe for free from Bob’s Red Mill. I did not receive compensation for this post and I was under no obligation to review the product; as always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Katrina @ Warm Vanilla Sugar says
September 18, 2014 at 3:49 amI love rice pudding, and this sounds lovely! Yum!
Culinary Flavors says
September 18, 2014 at 3:59 amThis is a very common and easy dessert we make very often in Greece! I love your puddings Faith!
Rosa says
September 18, 2014 at 4:12 amA deliciously healthy treat! I love malhab and rice pudding.
Cheers,
Rosa
Jean says
September 18, 2014 at 5:57 amWe all love rice pudding, can;t wait to try this version!
Ksenia @ At the Immigrant's Table says
September 18, 2014 at 7:11 amAh! A rice pudding recipe I can get behind! Mahlad is definitely a great addition, as it’s often served in milky drinks where I come from. Now, just need my hands on some of it!
Erica says
September 18, 2014 at 11:43 amYUM! Have you tried it with almond milk and maple syrup (to make it vegan)? I bet it’d be fab!
Alyssa (Everyday Maven) says
September 18, 2014 at 2:02 pmI love the flavors in this pudding Faith – I bet it’s so good!
tania@mykitchenstories.com.au says
September 22, 2014 at 7:28 amGreat idea for a pudding and an even better one for breakfast
Simi Jois says
September 30, 2014 at 10:48 amThese look so inviting, I just want to grab one and dig in.