Brown Rice Pudding Recipe -
Brown Rice Pudding Recipe
  • READY IN ABOUT 2 hrs

Brown Rice Pudding

Recipe by  

"This rice pudding is made with brown rice and can be made with Splenda®."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 40 mins

    1 hr 50 mins


  1. Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
  2. Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
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Reviews More Reviews

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!

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.

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.

Apr 11, 2011

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

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 : )

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!

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.

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.


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  • 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.

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