Brown Rice Pudding Recipe

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Brown Rice Pudding Recipe
Brown Rice Pudding Recipe photo by Taste of Home
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Brown Rice Pudding Recipe

Read Reviews
4 1 1
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Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It’s a healthy snack or dessert any time of the year.—Lorie Miner, Kamas, Utah
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours + chilling

Ingredients

  • 1-1/4 cups water
  • 1/2 cup uncooked brown rice
  • 3 teaspoons grated lemon peel, divided
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Optional toppings: fresh mango, ground cinnamon and unsweetened coconut flakes

Directions

In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon peel and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon peel. Chill if desired.
Spoon into dessert dishes. Add toppings as desired. Yield: 4 servings.
Originally published as Brown Rice Pudding in Country Woman April/May 2010, p46

Nutritional Facts

1/2 cup (calculated without optional toppings): 235 calories, 5g fat (3g saturated fat), 14mg cholesterol, 250mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 8g protein.

  • 1-1/4 cups water
  • 1/2 cup uncooked brown rice
  • 3 teaspoons grated lemon peel, divided
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Optional toppings: fresh mango, ground cinnamon and unsweetened coconut flakes
  1. In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon peel and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
  2. Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon peel. Chill if desired.
  3. Spoon into dessert dishes. Add toppings as desired. Yield: 4 servings.
Originally published as Brown Rice Pudding in Country Woman April/May 2010, p46

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MY REVIEW
SquirrelGal User ID: 5011940 111316
Reviewed Nov. 14, 2010

"A different spin on rice pudding. Rather odd, but enjoyable!"

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