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Brown Rice Rice Pudding

November 11, 2009 by Joy the Baker 122 Comments

Brown Rice Rice Pudding

or should I just call it Brown Rice Pudding?

When I was a little one, I remember lulling myself to sleep by listing off in my brain all of the things that I might like to find in heaven should I find myself there.  I started off with important things like:

I’d like to find my little sister Lauren in heaven, but I don’t want to have to share my toys with her if I don’t want to.

I’d like to find my best friend Natalie in heaven because I love to play with her hair.

I’d like to find Grandmother, Granddaddy and Aunt DeeDee in heaven because they make the best hamburgers every Friday night .

And then this list would surely devolve into something that resembles my Christmas wish list:

I want an Easy Bake Oven in heaven…

I want a Barbie Dream House in heaven.

I want mechanical pencils in heaven… I had a serious thing for mechanical pencils.  Still do.

Nowadays I’m barely awake enough to get my socks off before I’m zonked out on my pillow.  I’d like to put this down on record now, if you’ll indulge me.

I want Rice Pudding in heaven.  Rice pudding with raisins.  Rice pudding with dried cherries.  White rice.  Brown rice.  Any kind of rice cooked with milk and sugar.  Please.

A few mechanical pencils might be nice too.

Awesome.  Thanks.

Brown Rice Rice Pudding

Brown Rice Rice Pudding

It’s hearty.  It’s warm.  It’s creamy and sweet.  It’s filling and it might just be the most comforting bowl of goodness I’ve ever encountered.

Note:  When served cold, the brown rice has a bit of a bite to it.  I like it cold as much as I do warm, but be warned that cold brown rice pudding will be just a tad more work for your jaw.

Brown Rice Rice Pudding

Brown Rice Rice Pudding

serves 4 to 6

Print this Recipe!

4 cups water

1 cup brown rice

1/2 teaspoon salt

2 Tablespoons butter

4 cups whole milk

2 Tablespoons sugar

2 Tablespoons honey

1/2 vanilla bean, split open (or 1 teaspoon vanilla extract)

1 cinnamon stick

pinch of ground cardamom

1/2 cup dried sour cherries (or any dried fruit you fancy)

Rinse brown rice in a strainer under cold water for 30 seconds.  Set aside.

Bring 4 cups of water to a boil. Stir in brown rice and salt.  Turn flame down to medium and simmer rice, uncovered for 30 minutes, stirring occasionally.   After 30 minutes, drain rice and water.  Let rice sit in strainer for 10 seconds and then return to the pot you cooked it in (not over a flame) and immediately put a tight fitting lid on the pot.  Let rice rest and steam for 10 minutes.

Once rice is cooked, place it in a bowl and set aside. Add 4 cups of milk, sugar, honey, cinnamon stick, pinch of cardamom and vanilla bean to the pan. Bring to a very low boil, stirring often so the milk doesn’t burn. Add the cooked rice, butter and cherries to the hot milk. Stir often.  Don’t ignore the milk or it might boil to furiously and curdle.  Simmer until the milk cooks down and the rice is creamy, about 30 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

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Filed Under: Breakfast, Fruit, Gluten-Free, Recipes, Snacks, Vanilla

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Reader Interactions

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Questions
  1. Ahelley

    February 25, 2022 at 1:53 pm

    OMG this is delicious and perfect! Creamy, perfectly sweet so yummy!!! Used coconut-almond milk, same measurements. Thanks for the recipe!

    Reply
  2. Dolores

    September 29, 2019 at 8:59 pm

    I look forward to making this pudding using brown rice .I love rice pudding but I’m also a type 2 diabetic I also like white rice but the carbs .I will let you how it turns out and thanks for the recipe.Dolores

    Reply
  3. El

    January 5, 2019 at 8:36 pm

    I started cooking the milk mixture about 10 mins into the rice to save time, though you gotta keep an eye on both! I would think you could use the Barista-quality Almond Milk in the recipe on low heat and avoid curdling for dairy-sensitive folks!

    Reply
    • Jade Cowdrey

      October 24, 2021 at 4:03 am

      This has been my favourite brown rice pudding recipe for many years now. It even feels healthy eating it for breakfast! I love The nutty flavour that brown rice brings. And it has so well with a little bit of honey.

      Reply
  4. Irina

    March 29, 2018 at 11:51 pm

    I made this with coconut oil instead of butter, skipped the dried cherries, and stirred in a can of pumpkin puree at the end of cooking time. So, so good!

    Reply
  5. Jennifer Lassel

    June 7, 2014 at 4:40 pm

    I tried it with plain almond milk instead of dairy milk…seems to be taking a long time to simmer down…smells delish!

    Reply
« Older Comments

Trackbacks

  1. Brown Rice Pudding – sugared says:
    December 10, 2015 at 1:59 pm

    […] Joy the Baker’s Brown Rice Pudding […]

    Reply
  2. READ THIS: VOLUME 10 | DiniBlini says:
    July 15, 2014 at 11:13 pm

    […] a bunch of cooked rice in my freezer right now and I’m gonna turn it into rice pudding y’all. It’s gonna be […]

    Reply
  3. Teatime, the Cure for What Ails You | Frankencookie says:
    January 11, 2014 at 11:32 am

    […] recipes I tried this week (Smitten Kitchen’s Poppy Seed Lemon Cake and Joy the Baker’s Brown Rice Rice Pudding) turned out lovely, although as per usual I put my own spin on […]

    Reply
  4. New Years Resolution: More Tea! | Frankencookie says:
    January 4, 2014 at 12:05 pm

    […] Thursday: Joy the Baker’s Brown Rice Pudding […]

    Reply
  5. Rice Pudding Birthday Cake | Diary of an Amateur Crafter says:
    January 2, 2013 at 10:04 pm

    […] Here’s the recipe I used, noting my modifications in italics. If you haven’t discovered rice pudding take the plunge, it may be a strange looking dessert but it is a delicious one! […]

    Reply
  6. Brown Rice Pudding. It’s Yummy – I Promise! | A Mélange of Contradictory Tendencies says:
    December 10, 2012 at 6:48 am

    […] The original recipe can be found at Joy the Baker. […]

    Reply

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