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Healthier Creamy Rice Pudding

Healthier Creamy Rice Pudding

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MakeItHealthy

The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white. It's delicious and nutritious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 69.2g
  • 22%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  2. Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.
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Reviews

bbbecker
18
1/11/2013

This is a wonderful recipe! I made it yesterday morning with left-over b rice. I used 1% milk, was short of raisins so added dried cranberries to make the right amount and added a couple of shakes of cinnamon .. just like Mom used to make! Very creamy and yummy!

mumkim
16
2/9/2013

Very surprised this turned out great as I usually have trouble with brown rice turning out crunchy. I think maybe the key is instead of simmering the rice like I usually do that I followed this recipe and cooked on medium-low. VERY good. I added cinnamon.

sherry
10
1/21/2013

looks simple and will be fun to tweek at some time. I am making it now and am sure it will be wonderful - if not I will let everyone know