Brown Rice Pudding

Brown Rice Pudding

HeidiLB 0

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


1 h 50 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  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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  1. 18 Ratings


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.

Great recipe! We used all organic ingredients & I did add 1 tsp. of maple syrup with the vanilla & 1 apple diced up with the raisins. We will be making this creamy, tasty dish again soon~ Thanks...

I wanted to make this because I was spending waaay too much on store-bought rice pudding to take in my lunch; this was amazing! I made it with one 12 oz can of evaporated milk instead of half & ...

I used Uncle Beans brown rice and it takes about 20 minutes and it's done. I added the raisins with a little liquid still remaining. I don't understand how you can keep cooking rice with no liq...

Placed the rice, milk and salt in rice cook then transferred to a pot after to mix remaining ingredients in. I substituted coconut milk for the cream. Super easy, super yummy.

Unbelievable. Seriously. (Servings are too small so calculate more.)

Very nice! I added a little vanilla bean powder with the sugar and I really like the taste and consistency! A definite winner!