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Creamy Brown Rice Pudding Recipe

Recipe by: Diana Hagewood Smith

"This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook2 h
  • Ready In2 h 5 m
  • 1Bring the water and brown rice to a 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.
  • 2Stir 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.
Ingredients
  • 8 servings
  • 326 cals
  • 4 cups water
  • 2 cups uncooked brown rice
  • 3/4 teaspoon salt
  • 2 cups milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1 (3 inch) piece cinnamon stick
Nutrition

Amount per serving ( 5 total)

  • Calories:
    326
    16%
  • Fat:
    5.8
    9%
  • Carbs:
    61
    20%
  • Protein:
    8
    16%
  • Cholesterol:
    19
    6%

Based on a 2,000 calorie diet

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