by Olena

Brown Rice Pudding

by Olena

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

We are back from Mexico and it feels so good to be home. What feels even better is my own kitchen where knives are sharp, pots are stainless steel and stove is gas.

I wasn’t sure what to cook today but sure thing I knew I got so tired of oats for breakfast and quinoa for dinner in Mexico, and vanilla chia pudding and overnight oats don’t seem so exciting as they used to be, I thought of rice. Why not make this pillowy soft healthy rice pudding with almond milk, a bit of butter, vanilla, and then loaded with superfoods like chia seeds, raisins, frozen fruit and maple syrup?!

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Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

How to Make Brown Rice Pudding

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com

  1. Rinse rice with cold water really well, until water is clear; drain.Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com
  2. In a medium pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning (good pots really help).Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.comTired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com
  3. Remove form heat and add 2 cups of milk, raisins and chia seeds. Stir and let the pudding set for 15 minutes. Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com
  4. Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, stir gently. Adjust anything to taste and enjoy this best healthy brown rice pudding for breakfast or a snack. Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt. | ifoodreal.com
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Brown Rice Pudding

5 from 1 reviews

Tired of quinoa and oats for breakfast? Try this Healthy Brown Rice Pudding Recipe for a week of easy breakfasts made with brown rice, almond milk, chia seeds, raisins, frozen fruit, maple syrup and Greek yogurt.

  • Author: ifoodreal.com
  • Prep Time: 8 minutes
  • Cook Time: 40 minutes
  • Total Time: 48 minutes
  • Yield: 8 servings

Ingredients

  • 1 cup jasmine brown rice*
  • 6 cups unsweetened almond milk, divided**
  • 2 tbsp butter, salted***
  • 1 tsp pure vanilla extract
  • 1 cup raisins
  • 1/4 cup chia seeds
  • 3 cups frozen berries (cherries, blueberries, chopped strawberries, raspberries)
  • 1/2 cup Greek yogurt (2% or higher)
  • 2 tbsp maple syrup or raw honey

Instructions

  1. Rinse rice with cold water really well, until water is clear; drain. In a medium pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning (good pots really help).
  2. Remove form heat and add 2 cups of milk, raisins and chia seeds. Stir and let the pudding set for 15 minutes.
  3. Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, stir gently. Adjust anything to taste and enjoy this best healthy brown rice pudding for breakfast or a snack.

Store: Refrigerate covered for up to 5 days.

Notes

Adapted from this recipe. *I used jasmine but basmati or long grain brown rice would work. You can use short grain but consistency will be more mushy. **Any milk from a carton would work. I think coconut, rice or cashew milk would be amazing. ***If using unsalted butter add a pinch of salt.

 Did you make this recipe? Please give it a star rating in the comments.

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18 comments on “Brown Rice Pudding

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    1. Skip it all together – pudding is quite creamy and flavoured with fruit. It’s really just more of a topping, not a key ingredient.

      Use some dairy free yogurt if you like it, I personally don’t like any of it but that’s me. I tried them all and can’t find any I like, sadly…

  1. I made this for breakfast this week. It was delicious and perfect “on-the-go”. My husband gave up sweets for Lent so he had it in place of dessert and enjoyed it. Thanks for the recipe (and all others too!).

  2. Oooooh! You’ve got me! I grew up eating and loving rice pudding! Rice was cheap and we always had it in the house! Sometimes it was dinner all by itself, in fact, with a little hot powdered milk (ugh) reconstituted, and sugar. But sometimes we had dessert and it often was rice pudding, which I miss very much! Yours looks so darned good!

    Funny, I haven’t been able to find organic almond milk. But I have discovered coconut almond, though it too, is not organic. I guess we just have not come as far as you in Canada yet. I will making this soon, but scaled down a little. Unless…. it looks good enough for Easter! And I have a feeling it would go fast! Thank-You again Olena, and Welcome home! Vacations are a wonderful thing, but coming home is always so nice.

    1. Aaaaaahhhh, yes powdered milk, I remember it. I loved to eat it dry! So to give you an idea for my mom and grandma rice was expensive, and so was powdered milk.:) Interesting how rice pudding in America was eaten by dessert – for us it was breakfast or dinner itself.
      Oh no, Laurel, the US is WAY ahead of Canada in terms of healthy/organic food choices. It must be the remote area you live in. I live in a big city, don’t forget. When I go to an American small town near us choices are crazy – Trader Joe’s, Fred Meyer, Safeway and Food Co-ops offer unbelievable amount of organic food at much better prices.
      Home is nice! I’m back at redecorating and painting it, so I’m busy.:)

      1. Wow….powdered milk was the bottom of the barrel for us and we r e a l l y resisted it as kids. Our Aunt got assistance and gave us her extra p.m. and Spam…uch, my gosh, I gagged over both. I did like rice, but for us it was inexpensive. And a little made a lot. Popcorn also, grown locally. We sometimes had that, from the night before, with milk, for breakfast! Sounds a little crazy but I did like it, my mom liked it too, and I think I still might. Haven’t tried in years though. My siblings didn’t but they ate it 🙂

        1. We ate a looooooot of potatoes, all year round. We grew them. Every spring, we would find a piece of land for rent and all family, except children and elderly, worked hard to raise potatoes. Cultivate by hand, make soap spray and spray bugs from a little sprayer, and then hauling buckets of water half a mile. I remember my teenager sister HATED she had to do that, I didn’t. Otherwise, there would be nothing to eat come winter. And every family did this. Because I know how scarce food can be, I have zero tolerance for food waste, picky eaters and finding excuses parents. I have zero tolerance for laziness and lazy excuses many people of 21st century come up with. Spoiled, taking things for granted and ignorant people I have zero patience for them.
          I think for us rice was so expensive because it had to be imported from Asia, and communism and import, as we all know, are not the best friends.:)

  3. Hi Olena! Welcome back to reality, huh. I will make some version of this recipe this weekend. I have blueberries and chia and raisins and rice. I Iove that you can just add in whatever you have on hand! Great ideas from you!

    1. Thank you, Beth! My reality isn’t actually that bad now that the hockey season is over. 😉 Yes, that is a beauty of this brown rice pudding. We finished ours this morning and it went really well, even with kids. Staple for breakfasts and snacks rotation for sure from now on.

    1. Hi Elizabeth. In Ukraine we always added raising. Not sure why I didn’t haha. Glad you enjoyed.:) I am super proud of you giving it a go and being non-traditional. I mean this is not the most popular recipe of mine and is totally under appreciated. So glad you tried it!

      1. My kids liked it as well. We actually had it for dessert. I am surprised that this recipe is not popular. I try to live my life by my rules which means that I always try something once and I am glad I tried it.