This is a healthier version of rice pudding, it's made with brown rice. Brown rice is cooked in water, then simmered with evaporated milk, almond extract, sugar and cinnamon. It's a perfect dessert or snack during the cold winter months.
This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extract. Next time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice. - 24 Mar 2010 (Review from Allrecipes US | Canada)
I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings. - 21 Dec 2010 (Review from Allrecipes US | Canada)
I cut down the cooking time by boiling the rice covered on medium heat for 30 minutes. I kept all the ingredients the same, except used 3/4 c sugar. It was fantastic! Just like Grandma's! - 29 Apr 2010 (Review from Allrecipes US | Canada)