READY IN 35 mins

Honey Rice

Read Reviews (21)

"This is a very delicious rice dish! It's similar to an Indian-style rice pudding recipe. Enjoy! Top with slivered almonds and cinnamon if you'd like." — VERDIEIIIS

Directions

Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.
Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 11, 2010

Here's how I interpreted this recipe: with short-grain brown rice, fat-free milk, and light margarine instead of butter. I also have a kidlet here who loathes all raisins on earth, so I used dried cranberries instead, which IMO works great with lemon, so I think it was a safe substitution. I also mixed in 2 tsp of dissolved cornstarch, just my preference, because I like my rice puddings very thick. It came out perfectly. Lightly sweet, bright flavors, and so healthy for such a great treat! There is no way this recipe was bland. Also,the cinnamon and almonds sprinkled on top were perfect. I've made rice pudding the 'old way' a hundred times... it was never this good. Thanks for a great recipe!

—moxie & mirth

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Most Helpful Critical Review

Mar 16, 2010

I thought it tasted fine, but my family didn't like it. It turned out too sweet and tasted almost like eating a spoon of pure honey.

—mcjj

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27 Ratings

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Jul 13, 2003

This was probably meant for dessert, but I ate it for breakfast! yum yum. 1/3 cup of honey was plenty of sweetness for me, and I may reduce it even more next time.

—SPEAK2LANG

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Jul 13, 2003

so easy. so good. i will always make extra rice to save for this yummy pudding. i tried it with a can of sweetened condensed milk and a little rose water instead of the lemon and it was good that way too. thanks susan

—rhea

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Jul 13, 2003

i omitted the lemon to make it more like what i remember from years ago - and it was PERFECT. creamy and sweet, it was a perfect way to use leftover rice for dessert.

—MYKAYLIS

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Jul 13, 2003

Wow! Really great recipe--it has already been added to my cook book. Thank you!

—KIM NORTON

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Jun 09, 2010

This was a great way to use my left-over brown rice! I added dried cranberries instead of rasins, fat free milk and a bit of vanilla, but skipped the lemon (didn't have any around the house). I also put in two tsp dissolved corn starch for thickness. Turned out great for a light dinner, and a fabulous pre-workout breakfast. This pudding was creamy, sweet and filling.

—Lillith32

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Apr 13, 2011

This is really simple and easy to make. The kids and hubby ate this one up!

—katrinia17

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Nutrition

Calories
333 kcal
17%

Carbohydrates
65.8 g
21%

Cholesterol
18 mg
6%

Fat
6.1 g
9%

Fiber
0.9 g
4%

Protein
6.1 g
12%

Sodium
72 mg
3%

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

Nutritional Information

Honey Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 333
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.8g 19 %
Cholesterol 18mg 6 %
Sodium 72mg 3 %
Potassium 302mg 8 %
Total Carbohydrates 65.8g 21 %
Dietary Fiber 0.9g 4 %
Protein 6.1g 12 %
** Sugars 36.6g
Vitamin A 6 %
Vitamin C 3 %
Calcium 17 %
Iron 18 %
Thiamin 22 %
Niacin 24 %
Vitamin B6 7 %
Magnesium 10 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.