Brown Rice Raisin Pudding Recipe -
Brown Rice Raisin Pudding Recipe
  • READY IN 48 mins

Brown Rice Raisin Pudding

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    18 mins

    48 mins


  1. 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.
  2. Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
  3. Remove from heat and stir butter and vanilla extract into mixture.
  4. Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.
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  • Cook's note:
  • If you enjoy rice pudding cold, then chill for 3-4 hours.

Reviews More Reviews

Most Helpful Positive Review
Apr 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

Most Helpful Critical Review
Jun 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. :\


10 Ratings

May 14, 2012

I was looking for a way to use up left-over brown rice. This turned out great!

May 23, 2012

This is excellent! I made it with Splenda, but it still tasted awesome! I will be making it again soon!

Feb 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!

Apr 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!

Nov 17, 2013

great recipe. I did reduce the milk some as I like mine thicker, but thank you! It is delicious!!

Oct 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.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 59 g
  • 19%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 187 mg
  • 7%

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

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About the Cook

Chan Fran
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