Brown Rice Pudding Recipe

Name: Brown Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cooked brown rice; 2 c. milk; 2/3 c. sugar; 2 eggs, lightly beaten; 1 tsp. vanilla; 1 tsp. grated orange peel (optional); 1 1/2 c. fresh or frozen unsweetened raspberries; mint sprigs; whipped cream; nutmeg

Servings: persons

3 c. cooked brown rice
2 c. milk
2/3 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 tsp. grated orange peel (optional)
1 1/2 c. fresh or frozen unsweetened raspberries
mint sprigs
whipped cream
nutmeg

1
In saucepan heat brown rice, milk and sugar until sugar is dissolved and mixture is hot, but not boiling.
2
Remove from heat. In bowl combine 1/2 cup hot milk mixture and eggs.
3
Slowly stir egg mixture back into milk mixture.
4
Cook over medium heat 5 to 8 minutes until custard is just thickened.
5
Remove from heat.
6
Stir in vanilla and orange peel.
7
Cover and chill 1 hour until thickened.
8
Serve in 6 parfait or tall glasses, alternate layers of raspberries and pudding.
9
Garnish with nutmeg.

952

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. cooked brown rice, 2 c. milk, 2/3 c. sugar, 2 eggs, lightly beaten, and more.

Yes, Brown Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice Pudding

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