Creamy Brown Rice Pudding


  • 1 cup uncooked short grain brown rice
  • 1 cup milk
  • 1 cup water
  • 1/4 cup coconut palm sugar or brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter (optional)
  • 1 egg yolk (optional)

  1. In a saucepan, add rice, water, milk, cinnamon, and sugar. Bring to a boil.
  2. Reduce the heat and simmer, covered, until the liquid is absorbed – I’m not sure how long this will take. The one and only time I made this recipe, I had to leave the house before the liquid had absorbed, so I threw it in a 225 degree oven for about an hour. When I came home it was ready for the next step.
  3. Raise the heat to medium/low and stir in about 1/4 cup milk. At this point temper the egg and add it. Cook it down for a minute. Continue to add milk and heat through until it becomes the desired consistency. Keep in mind, this will thicken as it cools. I like mine really creamy. I add even more milk when I take it out of the refrigerator if it seems to have thickened up too much.
  4. Remove from heat; add vanilla and butter, if using.

Rating: 5 out of 5.

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