Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts

Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts Do you sometimes remember something from your childhood but it’s so fuzzy in your mind you wonder if it was real or just a dream?Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts I have a terrible memory.  I constantly wonder if some of my memories are only vivid dreams.  Sometimes I even have to message my sister or Mom to get the real story. If there is one.Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red WalnutsI’m positive my mother used to make us rice pudding. She made large batches in 9 x 13 baking pans.  She used white rice, white sugar, raisins, milk, and cinnamon. I remember it being thick.  After it set and cooled in the fridge you could cut it into squares. It was amazing cold or warm! But, I’m not clear if she used eggs or if she precooked her rice.  For some reason I have it locked in my brain that the rice was not precooked.
Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red WalnutsThis is the first rice pudding I’ve formulated as an adult.  I precooked my rice.  I didn’t know if almond milk would work, but it did.  Everything I used in this recipe worked! It was beyond comforting! I ate it every morning for breakfast until it was gone and I was sad.
Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts

Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts

Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts

Yields: Makes 5 to 6 servings.

  • 3/4 cup (135 g) long grain brown rice
  • 1/4 cup (45 g) wild rice
  • 2 cups water
  • 1/3 cup (60 g) dried cherries
  • 1/2 cup (60 g) red walnuts (roughly chopped)
  • 2 cups (16 oz.) almond milk
  • 8 Tbsp. (168 g) agave
  • the seeds scraped from 1 vanilla bean
  • 4 egg whites
  1. To a medium sized pot combine both types of rice and the water. Bring to a boil over high heat and then turn your burner to medium-low. Put a lid on the pot, and simmer the rice for 40 minutes.
  2. Remove the rice from the burner and spoon it into a large mixing bowl.
  3. Add the cherries and walnuts to the rice.
  4. Preheat your oven to 350°F.
  5. Line the bottom of a large pie or casserole dish with parchment paper.
  6. In the jar of a blender combine the almond milk, agave, vanilla bean seeds, and egg whites.
  7. Pulse blender for a few seconds to thoroughly combine the ingredients.
  8. Pour almond milk mixture over the rice mixture.
  9. Stir to combine all ingredients.
  10. Pour the mixture into your prepared dish and place in your preheated oven.
  11. Bake for 50 to 60 minutes (until pudding is set).
  12. Remove rice pudding from oven, let it cool for a few minutes, and EAT!!!
  • Preparation time: 15 minutes
  • Cook time: rice 45 minutes, pudding 60 minutes
  • Total time: 2 hours
Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts

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