Brown Rice Raisin Pudding

Brown Rice Raisin Pudding

9
Chan Fran 0

"A sweet brown rice treat that I created one day after running out of white rice. Garnish with nutmeg and some optional raw vanilla sticks. Hope that you enjoy it!"

Ingredients

48 m servings 302 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
  2. Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
  3. Remove from heat and stir butter and vanilla extract into mixture.
  4. Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.

Footnotes

  • Cook's note:
  • If you enjoy rice pudding cold, then chill for 3-4 hours.
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Reviews

9
  1. 11 Ratings

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I was looking for a brown rice version and decided to try this one. Very good! I will make this again! Thank you, C. Taylor

As written, I would give this a 2 (reduce the sugar & it might get bumped up). It is EXTREMELY sweet, TOO sweet. Coming from me (who has a candy stash @ ALL times), this says alot! I love sweet ...

I was looking for a way to use up left-over brown rice. This turned out great!