Brown rice has a bit of a reputation for being tough to cook, but this rice pudding couldn’t be simpler. The end result is worth the long, slow cook – it falls apart with a gentle suck, collapsing into an ambrosial creamy nursery food that’s a heart-soothing remedy for the bleakest of days.
Measure the water into a large saucepan, preferably a nonstick one, and place it on your largest hob ring. Bring it to the boil.
Pour in the brown rice, then move the pan to the smallest hob ring. It seems a bit of a faff, I know, but it will give you the best results. Pour in half of the milk, then add the honey, cinnamon and nutmeg, if using.
Simmer on the lowest heat for 30 minutes, adding the remaining milk as the rice absorbs it, stirring occasionally to release the starch and make it creamy and stop it sticking to the bottom of the pan.
It will be ready to eat after 30 minutes, however, for best results cook it very gently for another half an hour, adding more milk as you need to, as it will break down further into a collapsing creamy dish reminiscent of tinned rice pudding.
Sweeten to taste with more honey as desired, and serve.
Will keep in the fridge for 2 days; ensure it is completely cool before chilling, and reheat until piping hot throughout to serve. Not recommended for freezing.
© Jack Monroe, 2020