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Brown Rice Pudding III

Rated as 3.33 out of 5 Stars

"I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired. "
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Ingredients

1 h 40 m servings 132 cals
Original recipe yields 8 servings (4 cups)

Directions

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  1. Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
  3. Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

Nutrition Facts


Per Serving: 132 calories; 6.7 g fat; 14.2 g carbohydrates; 3.4 g protein; 28 mg cholesterol; 35 mg sodium. Full nutrition

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Reviews

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The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again.

This wasn't bad for a healthier version of rice pudding. It looked kind of sad on the table next to the sugar & butter laden Easter cake, but people did actually eat some. It has a strong resemb...

This recipe turned out to be very delicious! I will be making it again.