Brown Rice Pudding

Brown Rice Pudding

16
HeidiLB 0

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

Ingredients

1 h 50 m {{adjustedServings}} servings 517 cals
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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

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  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.
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Reviews

16
  1. 18 Ratings

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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 wa...

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.

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