Creamy Brown Rice Pudding Recipe -
Creamy Brown Rice Pudding Recipe

Creamy Brown Rice Pudding

Recipe by  

"This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    2 hrs

    2 hrs 5 mins


  1. Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
  2. Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings.

Most Helpful Critical Review
Mar 25, 2010

This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extract. Next time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice.

Apr 30, 2010

I cut down the cooking time by boiling the rice covered on medium heat for 30 minutes. I kept all the ingredients the same, except used 3/4 c sugar. It was fantastic! Just like Grandma's!

Mar 29, 2011

DELISH! I started with leftover brown rice (already cooked) and added 1pt. whipping cream and 3/4 c. water. This rice pudding turned out amazing. Love, love, love the almond extract addition.

Jan 24, 2011

This is delish! For anyone following a diebetic diet, the brown rice is always a better choice. I used 1/2 cup of honey. Honey takes longer to digest, again, better for your diet. I also added raisins, also used fat free evaporated milk and skim milk. You won't notice the lack of fat. I also took a readers idea for ground cinnamon. This really is one of those I will use forever...thank you for your recipe Diana.

Jan 26, 2011

I used ground cinnamon instead of a cinnamon stick, vanilla instead of almond extract, and instead of the evaporated milk I increased the regular milk and added some heavy cream. This takes a long time but it is worth it. I'm not a big fan of brown rice but this is a way I will gladly eat it again.

Jun 02, 2010

This turned out great! Though, I cut the sugar in half and still found it plenty sweet.

Aug 30, 2010

For me this is five stars with half the sugar. Very creamy!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 61 g
  • 20%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 298 mg
  • 12%

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

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