This rice pudding is made with brown rice for a nuttier, healthier version of the traditional pud.
This was a wonderful dish! I did make some changes... Didn't have any heavy cream so I substitued the cream and water for 2% milk and had to cook it for about 1hr 45min before all the liquid was absorbed. I added raisins and apples and it was DELICIOUS. The second time I made it I only put in half the sugar and you couldn't tell. Will absolutely make again! - 06 Mar 2011 (Review from Allrecipes US | Canada)
Can't be better. I skipped the egg yolks and I love brown rice pudding even more than regular white. Thanks for a fabulous recipe. - 10 Jun 2011 (Review from Allrecipes US | Canada)
Followed the directions as written. It is a very tasty, rich pudding. Definitely a keeper. - 10 Apr 2011 (Review from Allrecipes US | Canada)