Recipe by Diana Hagewood Smith
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked brown rice
1 (12 fluid ounce) can
1 (3 inch) piece
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.
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.
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!
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.
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.
This turned out great! Though, I cut the sugar in half and still found it plenty sweet.
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.
For me this is five stars with half the sugar. Very creamy!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Brown Rice Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Learn the secret to making the creamiest ever sweet rice pudding.
Watch Chef John put a few tasty twists on classic rice pudding.
See how to make a simple creamy chicken soup with wild rice.