This creamy brown rice pudding transforms humble ingredients into pure comfort in a bowl. The wholesome brown rice slowly simmers until tender, creating a naturally nutty sweetness that perfectly complements the rich, velvety texture.
At just 266 calories per serving with 6g of protein, this nostalgic dessert offers a healthier twist on the classic rice pudding we all love. The 2-hour cooking time allows the flavors to meld beautifully, making every spoonful worth the wait.
Ingredient Section
- Water: 2 cups, room temperature for optimal rice cooking
- Brown Rice: 1 cup uncooked, rinsed until water runs clear
- Salt: 1/4 teaspoon to enhance natural flavors
- Regular Milk: 1 cup at room temperature for smooth blending
- Evaporated Milk: 6 ounces for rich creaminess
- Granulated Sugar: 1/3 cup for balanced sweetness
- Ground Cinnamon: 1/2 teaspoon for warm, aromatic flavor
- Vanilla Extract: 1 teaspoon for depth of flavor
- Raisins: 1/2-1 cup, adds natural sweetness and texture
Instructions Section
- Rice Preparation: Combine water and brown rice in a saucepan, bring to boil. Add salt, reduce heat, cover and let it simmer for 35 minutes.
- Resting Period: Remove from heat while keeping covered, let rest for 10 minutes. Fluff gently with fork.
- Creating the Pudding Base: Add both milks, sugar, and cinnamon to the rice. Mix well.
- Thickening Process: Simmer uncovered for 40-50 minutes, stirring frequently until reaching pudding consistency.
- Final Touches: Remove from heat, stir in vanilla extract and raisins until well combined.
Variations & Substitutions
Want to make this rice pudding your own? Try using almond milk or coconut milk instead of regular milk for a dairy-free treat! You can also switch up the dried fruit – cranberries or chopped dates work beautifully in place of raisins.
For extra warmth, add a pinch of nutmeg or cardamom along with the cinnamon. If you prefer a sweeter pudding, maple syrup or brown sugar can replace the granulated sugar.
Serving Suggestions
This cozy brown rice pudding tastes amazing warm or chilled! Top it with a sprinkle of extra cinnamon, a drizzle of honey, or some toasted nuts for added crunch. For breakfast, add fresh berries and a dollop of yogurt.
Want a special dessert? Serve it warm with a small scoop of vanilla ice cream that melts into all the creamy goodness.
Storage Tips
Let your rice pudding cool completely before storing it in an airtight container in the fridge – it’ll stay yummy for up to 4 days! The pudding might thicken up during storage, so when you’re ready to enjoy it again, just stir in a splash of milk to bring back that perfect creamy texture.
If you want to warm it up, heat it gently on the stove or in short bursts in the microwave, stirring often.
Brown Rice Pudding
Equipment
- Saucepan
Ingredients
- 2 cups water
- 1 cup uncooked brown rice
- 1/4 teaspoon salt
- 1 cup milk
- 6 ounces evaporated milk or substitute half and half or cream
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2-1 cups raisins
Instructions
- Bring the water and brown rice to a boil in a saucepan. Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat (keep covered) and allow to rest for 10 minutes before fluffing with a fork.
- Stir in the milk, evaporated milk, sugar, and cinnamon. Simmer uncovered, stirring often, for 40-50 minutes, or until the dish is pudding consistency.
- Remove from heat and stir in vanilla extract and raisins.
