“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.” - by Diana Smith
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 326 cal
- 16%
- Fat
- 5.8 g
- 9%
- Carbs
- 61 g
- 20%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"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 extract. ..." See moreNext time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice."
WiddoMouse
"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 ground cin..." See morenamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings."
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