Servings: four to six.
This one is my family’s favorite. Brown rice gives a deep, nutty flavor, while a sugared nut topping delivers crunch. Precooking the rice shaves off half the baking time.
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Please, for the love of all things delicious, change out that photograph! Friends and I are currently comparing it to something other than food. It’s gotten to the point that I joined this site JUST to ask you to change it to a photo that looks like the actual completed dish, not a wet messy hand that looks like it’s playing in non-food. Don’t make me say what it looks like. Just know I farm and it’s reminiscent of what I don’t like to step in out here.
Happy here, to be the first reviewer of a recipe that is going to be made over and over again at Camp Jeff and Owen! I was early for an appointment and did what I like to do on my smart phone, namely hang out at Fine Cooking. This is where I found the recipe for Baked Brown Rice Pudding. For me an Abigail Johnson Dodge recipe is always worth checking out, as this woman really knows her stuff. This recipe proved it. So delicious and creamy, and nutty from the texture of the brown rice. I used an 8" square glass 2 quart dish, and found 90 minutes of baking at 300 to be the perfect timing...the recipe gives you 90-120 minutes for the timing. Two slices were eaten last night after having cooled from the oven. Tonight's final slices will have us seeing the difference of room temp, versus chilled. Definitely do not skip the crunchy, toasty, and slightly sweetened walnut topping. Simply ummmazing!Cheers all,Jeff
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