Bhutanese Red Rice, Millet, and Oat Breakfast Pudding

By gingerroot
December 7, 2010
117 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Ever since my daughter was born, Christmas breakfast has been at my house. Parents, in-laws, siblings, cousins, significant others – any family in town at the time, hustle over for breakfast (usually something baked that is sweet, something baked that is savory, fresh fruit, cream biscuits, bacon) and opening presents. Since my husband and I are usually up until the wee hours of the morning, putting together “Santa list” items - play kitchens or train tables – I am a big fan of festive breakfast items that get a head start in preparation the night before. A few years ago, I made baked oatmeal – with eggs, cream and apples - that was quite good. Here is my riff on that theme, using Bhutanese red rice, millet, and Bob’s Red Mill gluten free old-fashioned rolled oats. The red rice and millet are fragrant and naturally a bit sweet; I upped this with currants and banana, added warmth with spice, and topped it all off with some toasted brown butter cashews. The resulting pudding is perfect for breakfast (would make a lovely, not too sweet, dessert too), served with a dollop of crème fraiche (for those so inclined). Enjoy warm or at room temperature. It is also delicious, chilled, the next day. NOTE: Make the red rice/millet the night before, leaving only assembly (it comes together quickly) and baking before your breakfast guests arrive. - gingerrootgingerroot

Food52 Review: What a delightful way to start a cold and rainy morning. The combination of spices, fruits, grains, and nuts is positively divine. It is filling, but doesn't feel overly heavy. It is nutty and sweet, but not sugary. Add a side of bacon or sausage, a glass of OJ and a cup of coffee and you're day will be off to a great start! A dollop of whipped cream and a splash of maple syrup would turn this into a decadent weekend breakfast or perfect winter dessert. Thanks for wonderful recipe, gingerroot. - hardlikearmourhardlikearmour

Serves: 6-8 as a sweet part of a festive breakfast

Make red rice and millet the night before:

  • 2/3 cup Bhutanese red rice
  • 1/3 cup millet
  • 2 1/2 cups water
  • 1 cinnamon stick, broken in half
  • 1 black cardamom pod (or 2-3 green cardamom pods)
  • 2 bay leaves
  1. In a small saucepan (or electric rice cooker, as I did) combine Bhutanese red rice, millet, water, cinnamon stick, cardamom and bay leaves; allow grains/spices to soak for at least 20 minutes before cooking. Cover and bring to a boil. Reduce to a simmer, being careful mixture does not boil over. Cook until grains are tender, about 25 minutes. Pick out whole spices and discard. Cool and transfer cooked grains to an airtight container and refrigerate overnight.

In the morning:

  • 1 1/2 tablespoons unsalted butter
  • 2/3 cup unsalted roasted cashews, broken in half with fingers
  • 2 teaspoons turbinado sugar
  • 1/2 cup Bob’s Red mill Gluten free old-fashioned rolled oats (or regular old-fashioned rolled oats if you do not have any GF guests)
  • 1/2 cup dried currants
  • 2 ripe bananas, mashed (for about 1 cup)
  • 2 cups of half-and-half
  • 2 large eggs
  • 3 tablespoons brown sugar
  • Pinch ground ginger
  • Pinch ground cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla
  1. Preheat the oven to 350 degrees. Spray or butter a 2 quart round ceramic baking dish. Set aside.
  2. Make cashews: In a small pan, melt butter over medium heat until beginning to brown. Add cashews, shaking pan or stirring occasionally, being careful not to burn them as they cook quickly. You want most of the pieces golden brown on both sides. Remove pan from heat and add turbinado sugar, tossing to combine. Set aside.
  3. In a large bowl, gently break up the cooked grains with a spoon. Fold in the oats, and currants (breaking up any clusters, with your fingers), to evenly incorporate.
  4. In a separate bowl (I used my quart Pyrex), using a fork or whisk, combine mashed bananas, half-and-half, eggs, brown sugar, spices, salt and vanilla.
  5. Pour liquid mixture into grain/currant mixture and stir. Transfer to prepared baking dish. Top with toasted brown butter cashews. Bake for 40-45 minutes until top is golden and puffed up. Serve immediately, with a dollop of crème fraiche or yogurt, if desired. Enjoy and then eat something savory!

More Great Recipes:
Grains|Breakfast|Gluten-Free|Make Ahead|One-Pot Wonders|Serves a Crowd|Vegetarian|Fall|Winter