• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

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.

Previous PostNext Post

Categories: Breakfast, Fruit, Gluten-Free, Recipes, Snacks, Vanilla

Previous Post: « Vegan Pumpkin Walnut Bread
Next Post: Creamy Tomato Soup »

Reader Interactions

All Comments
I Made This
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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up