Brown Rice Pudding
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).
  • 1 cup uncooked brown rice (or 2 cups cooked)
  • 2 cups milk, the creamier the better
  • ¼ cup sugar (optional)
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup raisins
  • 1 teaspoon cinnamon
  • ¼ teaspoon vanilla
  1. If you're using uncooked rice, bring 1-3/4 cups of water to a boil then add the rice. Cover the pot with a lid, turn the heat to low and simmer for about 30-40 minutes until all the water is absorbed.
  2. Add the milk, sugar (if you like - you can leave it out) and salt to the cooked rice, and simmer uncovered on medium heat for 15 minutes until the milk condenses slightly. I usually turn the heat to medium-high just until the milk starts to boil, then turn to medium-low so it simmers without boiling over.
  3. Once the milk mixture has cooked, add the eggs, raisins, cinnamon and vanilla and stir until everything is well mixed. Cook for about another 3-5 minutes on medium-low heat until the egg is cooked and the mixture thickens. Serve hot topped with cinnamon, or store in the fridge for later.
For a vegan option, substitute 1-1/2 cups non-dairy milk for the milk and leave out the egg.
Nutrition Information
Calories: 238 Fat: 6 Carbohydrates: 38 Sugar: 25 Sodium: 242 Fiber: 2 Protein: 9
Recipe by Our Fresh Kitchen at