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!"
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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! !
I made this today and LOVED IT. I left out the butter, cut raisins back to 3 T, and also tempered the egg before adding it into the pot so as not to have scrambled egg bits. Also, I used soy milk and cooked brown rice. Per other comments, I cut back on the sugar too. I added 2 Truvia packets instead of sugar, and found the pudding plenty sweet. A dish a cinnamon, and all was fantastic!
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!
* 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
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