Best-ever brown rice pudding

    Best-ever brown rice pudding

    (32)
    3saves
    4hr10min


    30 people made this

    About this recipe: This is a healthier version of rice pudding, it's made with brown rice. Brown rice is cooked in water, then simmered with evaporated milk, almond extract, sugar and cinnamon. It's a perfect dessert or snack during the cold winter months.

    Ingredients
    Serves: 8 

    • 1 litre water
    • 380g uncooked brown rice
    • 3/4 teaspoon salt
    • 500ml milk
    • 350ml evaporated milk
    • 1/2 teaspoon almond extract
    • 200g sugar
    • 1 (7.5cm) stick cinnamon

    Method
    Prep:5min  ›  Cook:2hr  ›  Extra time:2hr5min  ›  Ready in:4hr10min 

    1. Bring the water and brown rice to the boil in a saucepan. Add the salt, reduce the heat to low, cover and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
    2. Stir the milk, evaporated milk, almond extract and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (32)

    by
    57

    This turned out pretty tasty! I substituted some ingredients. Instead of 2 cups of milk, I used one 15 oz can of GOYA coconut milk. I didn't have any almond extract so I used pure vanilla extract. Next time I make this I will divide recipe in half because 2 cups of uncooked rice yields a lot of rice.  -  24 Mar 2010  (Review from Allrecipes US | Canada)

    by
    46

    I didn't expect such a wonderful final product. It's rice pudding, after all. I wasn't trying to re-invent the wheel. The only change I made was using half as much sugar and adding 3/4 t ground cinnamon instead of a cinnamon stick. It was "to live for". I've made it a couple of times now for a friend who is recovering in his home after major surgery. He says it has the same comfort factor as custard. Eats a bowl for breakfast some mornings.  -  21 Dec 2010  (Review from Allrecipes US | Canada)

    by
    30

    I cut down the cooking time by boiling the rice covered on medium heat for 30 minutes. I kept all the ingredients the same, except used 3/4 c sugar. It was fantastic! Just like Grandma's!  -  29 Apr 2010  (Review from Allrecipes US | Canada)

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