Rice pudding

Ingredients for 2 servings:

• 2 cup(s) brown rice (medium grain)
• 4 cup(s) water, boiling
• 8 tbsp ground corn kernels (not popcorn)
• 1 banana(s), ripe
• 750 ml milk, up to 1000 ml
• 1 pinch of salt
• 2 bags of vanilla sugar (Bourbon)
• 3 tbsp cane sugar, up to 4 tbsp

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free / own recipe

Add brown rice to boiling water and simmer for about 35-40 minutes over low heat. Mash/puree the banana, add sugar, vanilla sugar, salt, ground corn, and milk, and let stand/swell. When the rice is ready and has a nice, grainy texture, increase the heat. Remove the pot from the heat, stir in the corn-milk mixture, and return the pot to the heat and stir. When it starts to boil, be careful, it will bubble vigorously. Turn off the heat, cover, and let stand for about 10-20 minutes. It’s great served hot, but can also be eaten cold. Alterations: If you like, you can add 2-3 tablespoons of roasted and chopped walnuts, or roasted and chopped sunflower seeds, or add them just before serving. Enjoy!