Brown Rice Pudding: Dessert for Breakfast

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Life is uncertain. Eat dessert first.

– Ernestine Ulmer

As a child, this was one of my favourite quotes for obvious reasons. What kid doesn’t want to eat dessert first? I grew up in a very health-conscious family, and as a result my childhood was filled with fruit for snacks, vegetables in my lunch box and a distinct absence of the processed instant noodles or “fruit” roll-ups that all the other kids got from their parents. Aside from fruit after dinner, actual dessert was a treat reserved for special occasions or maybe a Sunday dinner, and on those occasions I would break out my quote in an attempt to skip the veggies and get straight to the good part. I was often unsuccessful, but every once in a while my Mom would humour us and we’d happily eat a bowl of ice cream before digging into the main course.

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

Of course now I can eat dessert whenever I want, but the concept of eating dessert first has no less meaning now than it did as a child. What could be a better reminder that life should be enjoyed in the present, rather than constantly put off until later? Fun should be a part of every day and not simply reserved for vacations and retirement.

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

I suspect that’s one of the reasons that brown rice pudding has quickly become one of our favourite breakfasts. It’s creamy and rich so it feels like a treat, but with whole grains, little or no added sugar and about 9g of protein per serving it’s actually a balanced whole-grain breakfast. It’s not exactly high-protein, but it’s a good way to start your day. And it’s a really great way to use up leftover rice!

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

We’ve made brown rice pudding with both short and long-grain rice, and we like both types. The short grain rice tends to be a little chewier, so if you’re a fan of steel-cut oats then you might prefer that over long-grain rice. For a creamier result, use full-fat instead of reduced fat milk – we do, and it’s absolutely decadent – and let the milk simmer for a little longer to condense slightly.

Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).

Serve hot topped with an extra sprinkle of cinnamon, and of course, with love.

Brown Rice Pudding
 
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Treat yourself! Brown rice pudding is a creamy, gluten free and healthy take on traditional rice pudding - perfect for breakfast (or dessert).
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
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
Summary
Recipe Name
Brown Rice Pudding
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Kim is a triathlete training to qualify for the Ironman World Championships, and spends most of her free time baking, eating Hector’s food or training in the most challenging conditions she can find – usually up hills or on the hottest days of the year. But she insists that Hector’s the crazy one!

Comments

  1. Lee

    ER MER GERD. This recipe is totally me. Also- that shot of the spices…swoon!

    Reply
    • Kim

      Thanks Lee! :)

      Reply
  2. Thalia @ butter and brioche

    I love a classic brown rice pudding & this one looks especially delicious. I had a childhood like you and dessert definitely was a special rarity – now though that I am older I do enjoy creating and devouring desserts, but they definitely taste better when saved for special occasions though.

    Reply
  3. Redawna

    Absolutely stunning pictures! Trying this tomorrow.

    Reply
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