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Brown Rice Pudding

Brown Rice Pudding

  • Prep

    10 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 50 m
HeidiLB

HeidiLB

This rice pudding is made with brown rice and can be made with Splenda®.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
  2. Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

angiepcates
50

angiepcates

3/7/2011

This was a wonderful dish! I did make some changes... Didn't have any heavy cream so I substitued the cream and water for 2% milk and had to cook it for about 1hr 45min before all the liquid was absorbed. I added raisins and apples and it was DELICIOUS. The second time I made it I only put in half the sugar and you couldn't tell. Will absolutely make again!

VIVNIDHI
14

VIVNIDHI

6/13/2011

Can't be better. I skipped the egg yolks and I love brown rice pudding even more than regular white. Thanks for a fabulous recipe.

donadet
11

donadet

4/11/2011

Followed the directions as written. It is a very tasty, rich pudding. Definitely a keeper.

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