This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.

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Recipe Summary

prep:
5 mins
cook:
2 hrs
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.

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  • Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

Nutrition Facts

326 calories; protein 8g 16% DV; carbohydrates 61g 20% DV; fat 5.8g 9% DV; cholesterol 18.6mg 6% DV; sodium 297.9mg 12% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2010
I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings. Read More
(49)

Most helpful critical review

Rating: 3 stars
03/25/2010
This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extract. Next time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice. Read More
(59)
33 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
03/25/2010
This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extract. Next time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice. Read More
(59)
Rating: 5 stars
12/23/2010
I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings. Read More
(49)
Rating: 4 stars
04/30/2010
I cut down the cooking time by boiling the rice covered on medium heat for 30 minutes. I kept all the ingredients the same except used 3/4 c sugar. It was fantastic! Just like Grandma's! Read More
(30)
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Rating: 5 stars
01/24/2011
This is delish! For anyone following a diebetic diet the brown rice is always a better choice. I used 1/2 cup of honey. Honey takes longer to digest again better for your diet. I also added raisins also used fat free evaporated milk and skim milk. You won't notice the lack of fat. I also took a readers idea for ground cinnamon. This really is one of those I will use forever...thank you for your recipe Diana. Read More
(19)
Rating: 5 stars
01/26/2011
I used ground cinnamon instead of a cinnamon stick, vanilla instead of almond extract, and instead of the evaporated milk I increased the regular milk and added some heavy cream. This takes a long time but it is worth it. I'm not a big fan of brown rice but this is a way I will gladly eat it again. Read More
(19)
Rating: 5 stars
03/29/2011
DELISH! I started with leftover brown rice (already cooked) and added 1pt. whipping cream and 3/4 c. water. This rice pudding turned out amazing. Love, love, love the almond extract addition. Read More
(18)
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Rating: 5 stars
06/02/2010
This turned out great! Though I cut the sugar in half and still found it plenty sweet. Read More
(15)
Rating: 5 stars
08/30/2010
For me this is five stars with half the sugar. Very creamy! Read More
(10)
Rating: 3 stars
06/25/2011
This is good but it isn't rice pudding or a custard. It is arroz con leche. Milk and rice and sweeteners. My grandmother's rice pudding recipe has eggs and butter so I think I am just being spoiled by that. It is good but it definitly lacks the fat/flavor of a genuine rice pudding. A great option for going lite though. Also to prevent it from getting crazy thick stop cooking it before it gets pudding thick; it will thicken up as it cools some more. If you miss the mark and cook until pudding thick I like to just stir in extra milk once it comes out of the fridge to get it back to a smoother texture. Read More
(9)
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