Brown Rice Pudding Recipe

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Following in the footsteps of my Pumpkin Raisin Bread Pudding and Pear-Cranberry Crisp, here is yet another dessert that can easily pass for breakfast.

This healthier version of traditional rice pudding features fiber-rich brown rice, low-fat 1% milk, and a mere 4 tablespoons of unrefined sweetener.

Warm cinnamon, fragrant vanilla, and plumped dried cherries accent the creamy rice pudding, which is sure to fulfill your craving for a comforting dessert or hearty breakfast.

This rice pudding is delicious at room temperature, chilled, or reheated with an extra splash of milk.  It requires a bit of “babysitting” during the cooking process, but the end result is well worth the time spent hovering near the stove. Do as I did and bring some reading material into the kitchen with you, so you can easily keep an eye on the bubbling milk & rice mixture. Stirring the mixture not only ensures that the milk won’t burn, but it also helps to release the starch in the brown rice – which yields an extra creamy consistency (think of risotto).

NameBrown Rice Pudding Recipe
Prep Time5 minutes
Cooking Time1 hour
Total Time1 hour and 5 minutes
Yield6 cup

When it comes to sweeteners, this recipe is very flexible. I initially intended to use two tablespoons each of brown rice syrup and honey, but discovered a nearly-empty brown rice syrup jar in the cupboard. You could sub in pure maple syrup, molasses, Sucanat, evaporated cane juice, or granulated sugar of your choice. Some of these sweeteners obviously have bolder flavors than others, but all would nicely compliment the nutty brown rice.

Brown Rice Pudding


  • 4 cups water
  • 1 cup short-grain brown rice
  • 1/2 tsp salt
  • 4 cups 1% milk
  • 1 Tbsp brown rice syrup
  • 3 Tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • generous 1/2 cup dried fruit of choice


Rinse and Cook the Brown Rice

Start by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice and 2 cups of milk. Bring to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.

Add sugar and space

Once the rice is tender, add the granulated sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine. If you like a sweeter pudding, you can adjust the sugar to your taste.

Simmer and Thicken

Continue to cook the mixture over low heat, stirring frequently, for another 10-15 minutes until it thickens. If you’re using raisins, add them now. They will plump up beautifully in the pudding.

Final Touch

Remove the saucepan from heat and let it cool slightly. The pudding will continue to thicken as it cools. If it seems too thick, you can add a little more milk to achieve your desired consistency.


Spoon the warm brown rice pudding into individual serving bowls. If you like, sprinkle a pinch of ground nutmeg on top for a classic touch.

Brown Rice Pudding

Estimated Nutrition Per Serving

Calories250 calories
Protein5 grams
Fat5 grams
Carbohydrates47 grams
Fiber1 gram
Servings6 servings
Sugar22 grams

Please note that the provided nutrition information is approximate and can vary based on specific ingredients and serving sizes.

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