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.
- 1 cup medium grain brown rice
- 2 cups water
- 1 3/4 cups whole milk
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp Kosher salt
- 1 tsp vanilla extract
- 2 tsp orange zest
- 1/3 cup maple syrup
- 1/3 cup raisins
- Cook brown rice on the stovetop in a medium saucepan according to package instructions. This should take about 30 minutes.
- Once rice is fully cooked, add the milk.
- Bring the milk to a simmer, then stir in the cinnamon, ginger, salt, vanilla extract, and orange zest.
- Continue to simmer the rice, stirring every 5 minutes or so.
- Cook for 30-35 minutes, until rice has absorbed most of the milk and has thickened up to a very creamy consistency.
- Stir in the maple syrup and raisins, continue to cook for 2-3 minutes for all the flavors to meld.
- 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.
Keywords: brown rice pudding, rice pudding with brown rice