This sweet and satisfying Brown Rice Pudding is comfort in a bowl.
Sometimes I think it’s funny when people say “save room for dessert” because, well… dessert! There’s always at least some room left for a sweet and delectable treat after a meal, no matter how big that meal is. But one reason why I love to have brown rice pudding for dessert (there is, of course, more than one reason, but I’ll get to that in a minute) is that if I’m too full to have more than a few bites, I know it will be the most delicious breakfast in the morning!
Don’t get me wrong, I’m the first person to admit that I think there’s nothing wrong with and everything right about eating leftover cake or pie for breakfast, but when I do, I’m well aware that I am eating dessert for my morning meal. Not so with brown rice pudding. There’s just something about its texture (hearty, chewy, and creamy) and its flavor (sweet, spicy and nutty) that refuses to allow it to be classified as one thing or the other. When I serve it for dessert, it’s a pudding; when I serve it for breakfast, it’s like a bowl of warm cereal. Oh, and when I am caught eating some spoonfuls of it cold right out of the fridge? It’s a snack!
Since it has so many uses, it’s a good thing that brown rice pudding is such a cinch to make. Once the main ingredients are in the pot and brought to a boil, all you have to do is stir it periodically during the hour it simmers. Then add the vanilla and cinnamon and raisins (if you’re using them), and that’s it. You can eat it hot or cold. It’s delicious either way.
I love the smooth creaminess of brown rice pudding, but I think it is enhanced by something crunchy. So whether I’m serving it for dessert or breakfast, I always have some crispy cookies on hand. The flavors in these Ginger Cookies are the perfect complement to the warm tastes in the pudding, but I also love to bring out the pudding’s nuttiness with these Almond Café Cookies.
Some Great Things About Brown Rice
In addition to its wonderful toothsome bite and nutty flavor, brown rice is nutrient-dense and brings a lot of health benefits to this pudding. A rich source of dietary fiber, brown rice is a whole grain that is just minimally processed, so it still contains all of its original vitamins (including B and E) and minerals (calcium, iron, and selenium, just to name a few). It has a lower glycemic index than white rice, which means it is digested more slowly, causing a lower and more gentle change in blood sugar. Naturally gluten-free, brown rice has very little fat and contains no cholesterol, making it great for a heart-healthy diet. And while we will always love a rice pudding made with jasmine or arborio rice, if you’re looking for a delicious dish that hits all the sweet and satisfying notes yet has some health benefits as well, make our brown rice pudding!
FAQs & Tips
How to Make Ahead and Store
Cooked and cooled brown rice pudding can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 3 months.
Can You Substitute Quinoa For Brown Rice In This Recipe?
Yes, you can, and it’s delicious! Decrease the cooking time by half when using quinoa.
Is There A Vegan Version Of Brown Rice Pudding?
You can substitute plant-based milks for the dairy milk in this recipe, and you’ll have a vegan version! We like soy, almond, or oat milk, but coconut milk, which adds subtle flavor, works, too!
Serving Suggestions
I know not everyone is a fan of raisins, which is why it’s great that brown rice pudding can be topped with so many other lovely things, especially for dessert. A favorite in my house is this amazing Salted Spiced Caramel Sauce and chopped up Candied Pecans, but that combo is in stiff competition with The Best Chocolate Sauce Ever and crushed Rolo Pretzel Treats (this one is truly loved by those who crave a sweet and salty mix). When it’s berry season, top the pudding with Blueberry Sauce, Roasted Summer Berries, and a dollop of Coconut Cream.
Brown Rice Pudding
Ingredients
- 1 cup uncooked brown rice
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins optional
Instructions
- In a large saucepan, combine the brown rice, milk, sugar, and salt. Stir to mix.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and simmer uncovered for about 50-60 minutes, or until the rice is tender and the mixture has thickened to a pudding consistency. Stir the mixture frequently to ensure even cooking and to prevent the rice from sticking to the bottom of the pan.
- Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon.
- If using raisins, add them to the pudding and stir to distribute evenly.
- Allow the pudding to cool slightly before serving warm, or chill in the refrigerator to serve cold. The pudding will thicken as it cools.
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