Brown Rice Pudding

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Most Helpful Positive Review

Mar 07, 2011

This was a wonderful dish! I did make some changes... Didn't have any heavy cream so I substitued the cream and water for 2% milk and had to cook it for about 1hr 45min before all the liquid was absorbed. I added raisins and apples and it was DELICIOUS. The second time I made it I only put in half the sugar and you couldn't tell. Will absolutely make again!

—angiepcates

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Most Helpful Critical Review

Dec 23, 2011

So sweet it's inedible. Granted, I added dates instead of raisins, which might have added to the sweetness. The recipe originally attracted me because it used brown rice, which is healthier to white, but the heavy cream in which it was cooked really offset the nutrition factor. Not making it with cream and that much sugar again.

—freemis

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13 Ratings

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Jun 13, 2011

Can't be better. I skipped the egg yolks and I love brown rice pudding even more than regular white. Thanks for a fabulous recipe.

—VIVNIDHI

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Apr 11, 2011

Followed the directions as written. It is a very tasty, rich pudding. Definitely a keeper.

—donadet

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Oct 25, 2011

Great recipe! We used all organic ingredients & I did add 1 tsp. of maple syrup with the vanilla & 1 apple diced up with the raisins. We will be making this creamy, tasty dish again soon~ Thanks! Also for anyone wondering, we posted the picture... the red/orange spots are the apples : )

—rain

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Sep 20, 2011

I wanted to make this because I was spending waaay too much on store-bought rice pudding to take in my lunch; this was amazing! I made it with one 12 oz can of evaporated milk instead of half & half, omitted the raisins and forgot the cinnamon, but it was AMAZING. Totally worth scrubbing the scorched bits off the bottom of my saucepan; I am never buying rice pudding again!

—Sarah Loch

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Jun 05, 2011

I used Uncle Beans brown rice and it takes about 20 minutes and it's done. I added the raisins with a little liquid still remaining. I don't understand how you can keep cooking rice with no liquid after adding the raisins. Anyway, after adding the raisins I cooked another 5 minutes. Maybe I should have done the full 10. I add the egg yolk mixture but after cooking and stirring it started to separate. I think the reason was because I still had liquid in my pan. I added some more milk to help the separating problem. This recipe was a little sweet/rich for me but still good.

—mikki

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Nov 19, 2011

Placed the rice, milk and salt in rice cook then transferred to a pot after to mix remaining ingredients in. I substituted coconut milk for the cream. Super easy, super yummy.

—00Angela00

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Nutrition

Calories
517 kcal
26%

Carbohydrates
38 g
12%

Cholesterol
284 mg
95%

Fat
39.5 g
61%

Fiber
1.4 g
5%

Protein
5 g
10%

Sodium
211 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brown Rice Pudding

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 517
Calories from Fat: 356

% Daily Value *
Total Fat 39.5g 61 %
Saturated Fat 23.6g 118 %
Cholesterol 284mg 95 %
Sodium 211mg 8 %
Potassium 260mg 7 %
Total Carbohydrates 38g 12 %
Dietary Fiber 1.4g 5 %
Protein 5g 10 %
Sugars 25.2g
Vitamin A 32 %
Vitamin C 2 %
Calcium 12 %
Iron 9 %
Thiamin 10 %
Niacin 12 %
Vitamin B6 9 %
Magnesium 9 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.