Recipe by MakeItHealthy
"The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white. It's delicious and nutritious!"
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
1 1/2 cups
uncooked brown rice
1 1/2 cups
This is a wonderful recipe! I made it yesterday morning with left-over b rice. I used 1% milk, was short of raisins so added dried cranberries to make the right amount and added a couple of shakes of cinnamon .. just like Mom used to make! Very creamy and yummy!
I give this about 3.5 stars. It was honestly, just way too sweet for my taste. After making this, I believe I had made the original recipe for this rice pudding and thought exactly the same. I only had 1/2 cup of raisins, so I used that much. I still thought there were too many raisins. I was surprised the recipe did not say to temper the eggs. I decided to follow the recipe as written, and learned I was right about that. I ended up with a few egg white bits in the pudding. I also thought the pudding was slightly too thin, but thickened after it cooled. I added some cinnamon in my serving bowl and it did cut through the sweetness a tad. I guess, I will keep looking for a good but slightly healthy recipe that has the right balance of creaminess to sweetness.
Very surprised this turned out great as I usually have trouble with brown rice turning out crunchy. I think maybe the key is instead of simmering the rice like I usually do that I followed this recipe and cooked on medium-low. VERY good. I added cinnamon.
looks simple and will be fun to tweek at some time. I am making it now and am sure it will be wonderful - if not I will let everyone know
I loved this recipe. I changed it a bit. I used unsweetened almond milk instead of cow's milk, omitted the butter entirely, and only used 1/4 cup of sugar, which was more than enough. I also left out raisins because I don't like them, and like other reviewers, I tempered the egg first with the last 1/2 cup of milk. This recipe turned out great and everyone in the house loved it. Next time I will have to double the recipe!
I love it! I used honey instead of sugar and dried cherries. Yummy! !
This turned out great for me and I love that it's made using brown rice. I had currants on hand, so I used them instead of raisens. Although I think it would even be good on it's own without the fruit (if you happen to not have any and still want to make this). I also used slightly less sugar, only because I'm not big on sweet, and a dash of cinnamin and nutmeg on each serving. Delicious!
Yum! Made this with coconut/almond milk. Doubled the recipe but used only 1/2 cup sugar (it's def sweet enough) and omitted the raisins. Also added some cinnamon. Soooo good!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Creamy Rice Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $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.