Creamy Brown Rice Pudding
Indulge in the cozy, nostalgic charm of Creamy Brown Rice Pudding, a wholesome twist on a classic dessert. Made with hearty, fiber-rich brown rice, this luscious pudding is simmered in a blend of whole milk and heavy cream, delivering a satisfyingly creamy texture. Sweetened with just the right amount of sugar and infused with aromatic vanilla, cinnamon, and nutmeg, it’s the perfect comforting treat. Optional plump raisins add natural sweetness, while a hint of salt enhances the flavors. Easy to prepare in under an hour, this dessert can be served warm for cozy evenings or chilled for a refreshing bite. Whether you enjoy it plain or garnished with a sprinkle of cinnamon or whipped cream, this timeless dish is sure to satisfy your craving for a dessert that feels indulgent but is grounded in wholesome simplicity.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 cups whole milk
- 1 cup heavy cream
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
Instructions
Rinse the brown rice under cold water until the water runs clear. This removes excess starch.
In a medium saucepan, combine the rinsed brown rice and water. Bring to a boil over medium-high heat, then lower the heat to a simmer.
Cook the rice, covered, for about 30 minutes or until the water is absorbed and the rice is tender. Stir occasionally to prevent sticking.
Once the rice is cooked, add the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt to the pan. Stir well to combine.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent scorching.
Cook for 15-20 minutes, or until the pudding thickens to your desired consistency. Stir frequently, as the pudding will thicken as the rice absorbs the milk.
If using raisins, stir them in during the last 5 minutes of cooking to soften and plump them.
Taste and adjust the sweetness or spices if needed.
Remove the saucepan from heat and let the pudding sit for 5 minutes. The pudding will continue to thicken as it cools.
Serve warm or chilled, garnished with extra cinnamon or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 141.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 718 mg | 55% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
