Brown Rice Pudding
User Reviews
5
Brown Rice Pudding
Description
The recipe starts with cooked brown rice combined with milk, maple syrup, and salt, warmed in the Instant Pot using the sauté function to simmer the mixture. Additional milk blended with heavy cream and cornstarch is added to thicken the pudding further. Raisins and ground cinnamon incorporate subtle sweetness and spice.
Continuous stirring while simmering ensures a creamy consistency without lumps. The pudding thickens further when chilled, so leaving it slightly thinner at cooking completion is advised if refrigeration precedes serving. Coconut flakes may be added at serving for extra texture and flavor.
This brown rice pudding serves about two and a half cups, suitable for a modest dessert portion. It can be enjoyed warm or cooled, offering a comforting dessert option that uses leftover brown rice or freshly cooked grains.
Note that the cook time excludes the initial rice cooking if using uncooked rice. This recipe provides a way to use cooked brown rice in a sweet application that highlights its nuttier flavor and chewy texture.
Ingredients
- 2 cups brown rice Use leftover rice, or cook 1 cup brown rice in Instant Pot or according to package directions before beginning, cooked
- 2 cups whole milk divided
- ¼ cup maple syrup
- ¼ teaspoon salt Omit salt if you salted the rice when cooking
- ¼ cup heavy cream or substitute more whole milk
- 1 teaspoon cornstarch
- ¼ teaspoon ground cinnamon
- ⅓ cup raisins Or substitute golden raisins, currants, or finely diced dates
- coconut flakes optional, to serve
Instructions
Instant Pot Directions:
- Add rice, 1 cup milk, maple syrup, and salt (if using) to the pot.
- Press the sauté button. Leave the adjustable temperature setting at normal.Bring milk to a simmer, and then press the sauté button two more times until the temperature setting is at less (low).Continue to cook, stirring often, for about 10 minutes or until the mixture thickens.
- Add the remaining milk and the cream to a small bowl. Whisk in the corn starch. Add the mixture to the rice pudding, stirring constantly. Add the raisins and cinnamon.Return pudding to a simmer, and continue to cook over low heat for about 5-7 minutes, or until thickened to desired consistency.Tip: The pudding thickens when chilled, so if you plan to store your pudding in the fridge before eating, leave it a little thinner than you prefer.
- Remove the pudding from the pot. If desired, add more maple syrup or fruit to taste.
- Serve warm or cool. Add coconut flakes if desired. If serving cool, taste again once cool, and sweeten more if desired.Leftovers / Make Ahead:Refrigerate pudding in a sealed container for up to 4 days. Pudding will thicken in the fridge. If desired, stir in a little more cold milk before serving to thin pudding, or gently reheat.
Stovetop Directions:
- Add rice, 1 cup milk, maple syrup, and salt (if using) to a medium-sized pot.
- Bring milk to a simmer over medium heat, and then lower heat to medium-low.Continue to cook, stirring often, for about 10 minutes or until the mixture thickens.
- Add the remaining milk and the cream to a small bowl. Whisk in the corn starch. Add the mixture to the rice pudding, stirring constantly. Add the raisins and cinnamon.Return pudding to a simmer, and continue to cook over medium-low heat for about 5-7 minutes, or until thickened to desired consistency.Tip: The pudding thickens when chilled, so if you plan to store your pudding in the fridge before eating, leave it a little thinner than you prefer.
- Remove the pudding from the pot. If desired, add more maple syrup or fruit to taste.
- Serve warm or cool. Add coconut flakes if desired. If serving cool, taste again once cool, and sweeten more if desired.Leftovers / Make Ahead:Refrigerate pudding in a sealed container for up to 4 days. Pudding will thicken in the fridge. If desired, stir in a little more cold milk before serving to thin pudding, or gently reheat.
Notes
- This recipe yields approximately 2½ cups of pudding, suitable for several servings.
- Preparation time does not include cooking the brown rice if starting with dry rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 168mg | 7% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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