Brown Rice Pudding with Prunes and Apricots: A Heartwarming Classic

My grandmother, a woman of unwavering practicality and a deep love for simple pleasures, always had a pot of rice pudding simmering on the back burner. It wasn’t the creamy, decadent dessert of my childhood fantasies; it was wholesome, earthy, and subtly sweet. I remember the comforting aroma filling her kitchen, a blend of warm milk, spice, and the comforting promise of something nourishing. This brown rice pudding, studded with plump, juicy prunes and apricots, reminds me of those cozy afternoons spent at her kitchen table, a testament to her ingenuity in making the most of humble ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4-6
• Yield: 1 pudding
• Dietary Type: Vegetarian

Ingredients

• 275 ml brown rice
• 570 ml milk (dairy or non-dairy)
• 4 tablespoons dark brown sugar
• 1 egg, beaten (or flax egg for a vegan option: 1 tbsp ground flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, grated
• 110 g dried apricots, soaked overnight then drained and chopped
• 175 g prunes, soaked overnight then drained and chopped
• 150 g natural yoghurt (dairy or non-dairy)

Equipment Needed

• Thick-based saucepan
• 4-pint (2.25 litre) casserole dish
• Mixing spoon
• Measuring cups and spoons

Instructions

1. In a thick-based saucepan, bring the milk to a simmer over medium heat.
2. Gently sprinkle the brown rice into the simmering milk, ensuring it’s evenly distributed.
3. Stir well to combine the rice and milk, then reduce the heat to very low.
4. Cover the saucepan tightly with a lid and cook on a very low heat for approximately 50 minutes, or until the rice is tender and has absorbed most of the milk.
5. During the cooking time, check on the rice pudding periodically to prevent the milk from boiling over. If the rice appears dry, add a splash of additional milk.
6. Once the rice is cooked through, remove the saucepan from the heat.
7. Stir in 3 tablespoons of the dark brown sugar, the beaten egg (or flax egg), cinnamon, and grated nutmeg. Ensure everything is well incorporated.
8. Lightly butter a 4-pint (2.25 litre) casserole dish to prevent sticking.
9. Spread half of the cooked rice mixture evenly into the prepared casserole dish.
10. Sprinkle half of the chopped dried apricots and chopped prunes over the rice layer.
11. Spread the remaining rice mixture evenly over the fruit layer, creating a second layer of rice.
12. Top the second rice layer with the remaining chopped apricots and prunes, distributing the fruit evenly.
13. Cover the casserole dish with a lid and bake in a pre-heated oven at gas mark 4, 350°F (180°C) for 30 minutes.
14. After 30 minutes of baking, carefully remove the pudding from the oven.
15. Spread the natural yoghurt evenly over the top of the baked rice pudding.
16. Sprinkle the remaining 1 tablespoon of dark brown sugar over the yoghurt layer.
17. Let cool slightly before serving.

Expert Tips & Tricks

• Soaking the brown rice for a few hours before cooking can help to reduce the cooking time and improve the texture.
• For a richer flavour, try using full-fat milk and yoghurt. Alternatively, coconut milk adds a lovely subtle sweetness.
• If you don’t have dark brown sugar on hand, you can substitute light brown sugar or even granulated sugar. However, dark brown sugar adds a depth of flavour that complements the fruit beautifully.
• To prevent a skin from forming on top of the pudding while it cools, press a piece of parchment paper or plastic wrap directly onto the surface.
• If you prefer a creamier consistency, you can blend a small portion of the cooked rice pudding with a little milk before adding it to the casserole dish.
• For a festive touch, add a splash of brandy or rum to the fruit before adding it to the pudding.
• Make ahead tip: The rice and fruit mixture can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add the yoghurt topping just before serving.

Serving & Storage Suggestions

Serve the brown rice pudding warm or at room temperature. It’s delicious on its own, but you can also pair it with a dollop of extra yoghurt, a sprinkle of chopped nuts, or a drizzle of honey or maple syrup.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a saucepan over low heat, adding a splash of milk if necessary to restore moisture.

While freezing isn’t generally recommended for cooked rice due to texture changes, the pudding can be frozen in individual portions. Thaw in the refrigerator overnight and reheat gently.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	624.7 kcal	N/A
Calories from Fat	86 g	14%
Total Fat	9.6 g	14%
Saturated Fat	4.8 g	23%
Cholesterol	77.2 mg	25%
Sodium	116.3 mg	4%
Total Carbohydrate	127.7 g	42%
Dietary Fiber	9.3 g	37%
Sugars	58.7 g	234%
Protein	14.2 g	28%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan: Substitute dairy milk and yoghurt with plant-based alternatives like almond, soy, or coconut milk and yoghurt. Use a flax egg (1 tbsp ground flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) in place of the chicken egg.
• Gluten-Free: This recipe is naturally gluten-free as long as you use pure brown rice and ensure other ingredients are gluten-free.
• Seasonal Fruit: Swap out the prunes and apricots for other dried fruits like cranberries, raisins, or figs. Fresh or frozen berries can also be added after baking.
• Spice Variations: Experiment with different spices like cardamom, ginger, or allspice.
• Nutty Crunch: Add a handful of chopped toasted nuts like almonds, walnuts, or pecans to the pudding for added texture and flavour.

FAQs (Frequently Asked Questions)

Q: Can I use white rice instead of brown rice?
A: While you can use white rice, the texture and nutritional value will be different. Brown rice provides a chewier texture and more fiber. Cooking time may need to be adjusted.

Q: Do I have to soak the dried fruit overnight?
A: Soaking the dried fruit plumps them up and makes them more tender, but it is not strictly necessary. If you’re short on time, you can soak them in hot water for 30 minutes before chopping.

Q: Can I add other fruits or spices to the pudding?
A: Absolutely! Feel free to experiment with different dried fruits, fresh berries (added after baking), nuts, and spices to customize the flavour to your liking.

Q: How can I prevent the milk from boiling over?
A: Using a thick-based saucepan and keeping the heat very low are key. Stirring occasionally and keeping a close eye on the pudding will also help prevent boil-overs.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Combine all ingredients except the yoghurt in the slow cooker and cook on low for 3-4 hours, or until the rice is tender. Stir in the yoghurt just before serving.

Final Thoughts

This brown rice pudding with prunes and apricots is more than just a dessert; it’s a comforting embrace in a bowl, a reminder of simpler times and the enduring power of home-cooked goodness. I encourage you to try this recipe and make it your own, adding your personal touches and favourite flavours. Whether you’re seeking a nourishing breakfast, a satisfying dessert, or a heartwarming snack, this pudding is sure to delight. Share your creations and feedback with me – I’d love to see your variations! Perhaps pair it with a cup of Earl Grey tea for the ultimate cozy experience.