How to make brown rice and brown sugar (plus tips on how to make other ingredients)

Brown rice is the perfect sweetener for baking.

It’s light and fluffy and the sugars in the rice add a nice crunch and kick to your cake.

Brown sugar is a little less dense, but it’s still a sweetener you can add to many recipes and can add a lot of depth to a cake.

You can also add in some of the spices you might have in your pantry, but don’t go overboard on them. 

Here are the main ingredients you’ll need to make this easy, easy-to-follow recipe:2 cups brown rice (or other rice) (or 1/2 cup unsweetened brown rice flakes or 1/4 cup granulated sugar)1/2 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon cloves (or 1 tablespoon ground ginger)1 teaspoon salt (optional)Preheat oven to 180 degreesC (Gas Mark 6) and line two baking trays with baking paper.

Set aside.

Mix the brown rice with the rest of the ingredients in the pan until well blended.

 Add the rice flakes to the pan and stir until they are fully incorporated.

Add the cinnamon, nutmeg, cloves, salt, and nutmeg to the mixture.

Add the sugar and stir to combine.

The mixture will look a bit runny, but just keep stirring and the mixture should become more smooth. 

Now add the water to the water mixture and mix thoroughly.

This is the time to let the cake cool.

Pour the cake into the trays and bake for around 25 minutes.

Let cool completely on the tray.

Remove from oven and cool completely.

(If the cake has been sitting out in the fridge for an hour, it’s time to make it. 

You can let the cakes sit for about 2 hours, but if they’re done in less than that time, it can take up to 1 hour for them to cool completely.) 

Make the brown sugar by mixing the brown sugars with a tablespoon of water.

Add in the remaining ingredients in a bowl and whisk until smooth.

Pour the brownies into the prepared baking tray and bake until golden brown, about 18-20 minutes. 

Once cooled, remove the tray from the oven and allow to cool for about 10 minutes before serving. 

(If you want a more cake-like effect, add some cream or ganache to the brownie batter.) 

 (Note: If you don’t have time to refrigerate, you can skip this step and just make the browny icing.) 

Brownie Frosting: 1 cup (1 cup) cream (2 cups) sugar (3 tablespoons) icing sugar (optional)To make the frosting, beat the cream and sugar together in a medium bowl until pale and fluffy. 

Add in the icing sugar and mix well. 

 Mix in the cream. 

Frost your cake with the frosted batter, making sure to cover completely. 

If desired, top with more whipped cream and confectioners’ sugar. 

Bake at 180 degrees C (Gas Line 6) for around 30 minutes.