A sweet brown rice treat that I created one day after running out of white rice. Garnish with nutmeg and some optional raw vanilla sticks. Hope that you enjoy it!

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Recipe Summary

prep:
10 mins
cook:
18 mins
additional:
20 mins
total:
48 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.

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  • Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.

  • Remove from heat and stir butter and vanilla extract into mixture.

  • Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.

Cook's note:

If you enjoy rice pudding cold, then chill for 3-4 hours.

Nutrition Facts

302 calories; protein 7.2g 15% DV; carbohydrates 59g 19% DV; fat 5g 8% DV; cholesterol 49mg 16% DV; sodium 186.9mg 8% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2012
I was looking for a brown rice version and decided to try this one. Very good! I will make this again! Thank you, C. Taylor Read More
(11)

Most helpful critical review

Rating: 2 stars
06/13/2012
As written, I would give this a 2 (reduce the sugar & it might get bumped up). It is EXTREMELY sweet, TOO sweet. Coming from me (who has a candy stash @ ALL times), this says alot! I love sweet stuff, cake, cookies, chocolate, Airheads, you name it. I love the stuff, but this is comparable to swallowing a spoonful of sugar :P It got the extra star from the vanilla & brown rice together, otherwise I would've given it a 1. I was really craving rice pudding, but this did NOT do it for me. :\ Read More
(9)
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/11/2012
I was looking for a brown rice version and decided to try this one. Very good! I will make this again! Thank you, C. Taylor Read More
(11)
Rating: 2 stars
06/13/2012
As written, I would give this a 2 (reduce the sugar & it might get bumped up). It is EXTREMELY sweet, TOO sweet. Coming from me (who has a candy stash @ ALL times), this says alot! I love sweet stuff, cake, cookies, chocolate, Airheads, you name it. I love the stuff, but this is comparable to swallowing a spoonful of sugar :P It got the extra star from the vanilla & brown rice together, otherwise I would've given it a 1. I was really craving rice pudding, but this did NOT do it for me. :\ Read More
(9)
Rating: 5 stars
05/14/2012
I was looking for a way to use up left-over brown rice. This turned out great! Read More
(7)
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Rating: 5 stars
02/28/2013
Yum! I've never had rice pudding so I wasn't sure what I was in for. My husband has diabetes so I used a bit less than 1/2 cup of Splenda and 1 T packed brown sugar in place of the sugar. Still not really good for a diabetic but he can have a few bites. I only had regular raisins and they were pretty packed together so I added them in early. This gave them a bit of time to plump up. I make a homemade version of pumpkin pie spice so I used that in place of the cinnamon & used more because I love it:) Thanks for sharing! Read More
(4)
Rating: 5 stars
05/23/2012
This is excellent! I made it with Splenda, but it still tasted awesome! I will be making it again soon! Read More
(4)
Rating: 5 stars
07/03/2015
This rice pudding is yummy! I made this recipe as written and I enjoyed it. I may use less sugar next time but it wasn't too sweet for me as written. Read More
(2)
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Rating: 5 stars
09/23/2015
The brown rice texture was great and the sweetness was perfect for my liking. Read More
(1)
Rating: 5 stars
04/05/2015
Excellent recipe! This is my go-to recipe whenever I have leftover brown rice. It is sweet but not overly so. The longer you stir the thicker it gets. Yum! Read More
(1)
Rating: 1 stars
10/03/2013
Tried this recipe because I wanted to find an alternative to using Jasmine rice. Especially since I am having to use Brown Rice as the alternative. I cooked it following the directions and I became concerned when the consistency was not like my grandmother's recipe that has been passed down to me. The end result was very watery soupy and not the same or similar consistency that was expected. I ended up adding more egg and sugar to compensate and it was close but not the same. Read More
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