Brown Rice Pudding

Brown Rice Pudding

14 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 50 m
HeidiLB
Recipe by  HeidiLB

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (14)

Rate This Recipe
angiepcates
50

angiepcates

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

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

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Healthier Creamy Rice Pudding

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Italian (Arborio) Rice Pudding