Brown Rice Pudding

5 from 9 votes

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

Prep Time8

Cook Time40

Cooling Time15

Total Time1 3

Course: Breakfast

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 272kcal

1 cup brown rice uncooked, rinsed & drained
6 cups milk divided (I used unsweetened almond milk)
2 tablespoons butter salted
1 teaspoon pure vanilla extract
1 cup raisins
1/4 cup chia seeds
3 cups frozen berries like cherries, blueberries, chopped strawberries, raspberries
1/2 cup Greek yogurt 2% or higher
2 tablespoons maple syrup or honey

In a large pot, add 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.
Turn off heat and add remaining 2 cups of milk, raisins and chia seeds. Stir and let the pudding sit for 15 minutes.
Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, then stir gently. Taste and adjust to taste, if you wish. Serve hot or warm.

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.