Creamy Cinnamon Brown Rice Pudding

This creamy brown rice pudding is made with whole grain brown rice and is flavored with cinnamon, ginger, and orange zest. It’s refined sugar free because it’s sweetened with maple syrup. Make a batch on the stovetop today for a healthier dessert.

Rice pudding is an underrated dessert, in my opinion. It’s got creamy texture, sweet flavor, is made from pantry staples, and easy to prepare on the stovetop.

Traditional rice pudding is made with white rice and cane sugar. As a Registered Dietitian, I wanted to make a rice pudding recipe that was a bit more nutritious, so this recipe features whole grain brown rice and just 1/3 cup of maple syrup as the sweetener.

Looking for other healthier dessert recipes? Try these healthy brownies, healthy oatmeal chocolate chip cookies, or healthy peanut butter cookies.

This rice pudding with brown rice is made in a saucepan on the stovetop. It takes about one hour to prepare, and makes 4 heaping servings. This recipe is vegetarian, gluten free, nut free, and soy free.

Step-by-step video

Ingredients in brown rice pudding

Here is everything you need to make this recipe:

• Medium grain brown rice
• Whole milk
• Maple syrup
• Cinnamon
• Ginger
• Salt
• Vanilla extract
• Orange zest
• Raisins

Kitchen tools needed

You’ll need a medium sized saucepan and a wooden stirring spoon, as well as measuring cups and spoons to make this recipe.

How to make brown rice pudding

1. Cook brown rice in two cups of water on the stovetop according to package instructions. This should take about 30 minutes.
2. Once brown rice is fully cooked, add the milk. Bring to a simmer, then add the spices, salt, vanilla extract, and orange zest.
3. Add maple syrup and raisins.
4. Cook for 30-35 minutes, stirring every 5 minutes or so, until pudding is thicker and quite creamy.
5. Serve warm with a sprinkle of cinnamon.

Can I use short grain or long grain brown rice?

I recommend using short grain or medium grain brown rice, and avoiding long grain brown rice for this recipe. Short and medium grain brown rice kernels have a tendency to be softer and cling together when cooked, which helps enhance the creamy consistency of rice pudding.

Can I use white rice?

While I haven’t tried using white rice, I believe you can make this recipe with no issues using white rice. Just reduce the cooking time at the beginning, because white rice cooks faster than brown rice.

Can I use another type of milk?

I’ve only tested this recipe with whole milk. If you use a lower fat percentage milk, the rice pudding may not taste as creamy and rich.

You can also make this rice pudding with plant-based milk to make it a vegan recipe. I would recommend a creamier plant-based milk, such as oat milk or soy milk, to ensure it still has a rich and creamy consistency.

Storing and reheating brown rice pudding

You can store brown rice pudding in the fridge in an airtight container for up to 3 days.

Reheat individual portions in the microwave for 30 seconds to a minute, until warmed through. If it thickens up a lot, add a splash of milk before microwaving.

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