Rice pudding with sugar, cinnamon and brown butter

Ingredients for 2 servings:

• 160 g brown rice = 1 cup
• 320 g water = 2 cups
• 250 g milk, up to 300 g
• 1 pinch of salt
• 2 tsp sugar
• Cinnamon powder, amount as required
• Sugar, amount as required
• 1 tbsp brown rice, ground, up to 2 tbsp, or cornstarch
• some milk
• 1 tbsp butter, up to 2 tbsp to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

made from brown rice, gluten-free, egg-free

Add 1-2 portions of brown rice to 2 cups of boiling water, bring to a boil, reduce heat to very low, cover, and simmer for about 35-40 minutes. Turn off heat and let stand for about 10 minutes. Now pour in the milk, just enough to cover the rice, add a pinch of salt and 2 teaspoons of sugar, and bring to a boil. Since this rice doesn’t thicken as much as rice pudding, dissolve 1 or 2 tablespoons of ground brown rice (or cornstarch) in cold milk and stir into the soup, bring to a boil, and set aside with the lid on. Now let the butter foam well. Pour the brown rice into a deep dinner plate, add the sugar and cinnamon to taste, and pour the hot, brown butter over it. Serve hot. My own recipe.