Brown Rice Pudding

I grew up loving all versions of rice pudding, including this healthier Brown Rice Pudding and old-fashioned Baked Rice Pudding. This is a great easy and inexpensive recipe to use up leftover rice of any variety, and it’s easy to adapt to make it sweeter (add more sugar), leave out the raisins if you don’t like them, and replace the milk with dairy free alternatives. If you love this dessert, try my Sticky Toffee Pudding!

How to Make Brown Rice Pudding:

• 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.

Recipe Variations:

• Slow Cooker Brown Rice Pudding: Cook the rice, then add the ingredients to a slow cooker and stir to combine. Cook on LOW for 4 hours, stirring occasionally until thick.
• Vegan Brown Rice Pudding: Replace the milk with soy or almond milk and use coconut milk in place of evaporated milk.
• Sugar Substitute: use honey or maple syrup instead.

Consider trying these popular desserts:

• German Chocolate Cake
• Snickerdoodles Bars
• Mississippi Mud Brownies 
• Chocolate Mousse Cheesecake
• Mrs. Fields Oatmeal Chocolate Chip Cookies

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Recipe

5 from 72 votes

Brown Rice Pudding

Creamy Brown Rice Pudding made with simple ingredients including rice, milk, sugar, cinnamon and raisins is a healthier spin on traditional rice pudding.

Print Pin Review

Author Lauren Allen

Course Dessert

Cuisine American

Servings 5

Calories 266

Cost 3

Prep 5 minutes mins

Cook 2 hours hrs 10 minutes mins

Total 2 hours hrs 15 minutes mins

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Ingredients

  

1x2x3x

• ▢ 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
• ▢ ½ - 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. 
  

Notes

Recipe Variations:

• Slow Cooker Brown Rice Pudding: Cook the rice, then add the ingredients to a slow cooker and stir to combine. Cook on LOW for 4 hours, stirring occasionally until thick. 
• Vegan Brown Rice Pudding: Replace the milk with soy or almond milk and use coconut milk in place of evaporated milk.
• Sugar Substitute: use honey or maple syrup instead.

Nutrition

Calories: 266kcalCarbohydrates: 48gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 14mgSodium: 180mgPotassium: 269mgFiber: 1gSugar: 19gVitamin A: 160IUVitamin C: 0.7mgCalcium: 162mgIron: 0.8mg

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I originally shared this recipe May 2014. Updated January 2021.

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