Brown Rice Pudding

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This nutty comfort dessert evokes nostalgia in most Americans.  I honestly wasn’t too keen on rice pudding until I decided to experiment and make my own. Rather than using white rice or risotto, I opted with brown rice and it worked. Besides, in my humble opinion, anything homemade rivals anything store bought. Not only did we lick our bowls clean, we were crestfallen that there weren’t any leftovers. For those of you with leftover cooked rice, I couldn’t think of a more inventive way than to use it to make rice pudding.  This recipe is simple and requires basic ingredients that most of you have available in your pantry self.  1/2 cup of rice may not seem plentiful but like most grains, rice expands as it is cooking.  To reduce the fat content in this recipe, I used 1 % milk.  For a more vegan friendly version, you can use soy milk or almond milk as a substitution.  Additionally,  most rice pudding recipes include dark or golden raisins. Just out of sheer curiosity, I used craisins and it works. If you are not a fan of either ingredient, you can leave them out. A touch of cinnamon and nutmeg adds a homey flavor to this pudding. This dish can be served as a dessert or a snack but I think it is healthy enough to be eaten for breakfast 🙂

For this recipe, you will need :

  1. 1/2 cup of brown rice or whole grain rice
  2.  3 1/2 – 4 cups of 1% fat milk
  3. Pinch of Kosher salt
  4. 1/4 cup of brown sugar
  5. 1 teaspoon of vanilla extract
  6. 1 teaspoon of cinnamon
  7. 1/2 teaspoon of nutmeg
  8.  1/2 cup of raisins (optional)


In a large saucepan, combine milk,  rice, and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Stir in brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla, cinnamon,nutmeg, and raisins. Chill if desired.

Yields 4 servings



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