Creamy Brown Rice Pudding

Creamy Brown Rice Pudding

25
Diana Hagewood Smith 0

"This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins."

Ingredients

2 h 5 m {{adjustedServings}} servings 326 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
  2. Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
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Reviews

25
  1. 30 Ratings

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This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extr...

I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t grou...

I cut down the cooking time by boiling the rice covered on medium heat for 30 minutes. I kept all the ingredients the same, except used 3/4 c sugar. It was fantastic! Just like Grandma's!