Easy Brown Rice Pudding

4.38 from 8 votes
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Instantly warm up chilly winter days with a bowl of cozy brown rice pudding. This naturally vegan recipe is delightfully cinnamon-spiced and comes together with just 6 wholesome ingredients.

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Once the temps drop below freezing, it’s rice pudding season here in the midwest. If you aren’t familiar with traditional rice pudding, you’re in for a treat today! Homemade brown rice pudding is thick, slightly sweet, creamy, and warms you up from the inside out! It’s like a second cousin to oatmeal – especially when made with a whole grain like brown rice. Often enjoyed for dessert, we love rice pudding for breakfast or an afternoon pick-me-up, too.

This wholesome stovetop brown rice pudding is made in about an hour (lots of hands-off time) with simple ingredients and without any refined sugars. Here at Fit Foodie, we love cinnamon – if you do, too, we recommend increasing the amount to 2 teaspoons for even more warm, cozy flavor. Our naturally plant-based recipe is also gluten free, making this a versatile sweet that everyone loves!

Featured Comment

“Easy recipe to follow and we loved the results. We added a small handful of raisins at the 45 minute mark, and they added a nice texture and sweetness. We love cinnamon, and will increase the amount for the next batch.” – Ryan

What is in brown rice pudding?

All you need are just a few pantry staples to make this simple recipe:

  • Brown rice (we used long grain)
  • Almond milk
  • Maple syrup
  • Salt
  • Vanilla
  • Cinnamon

Brown Rice Pudding Variations

Rice pudding is a very forgiving recipe and works well with any of these substitutions:

Rice: Use the same amount of white rice instead of brown rice.

Milk: Instead of almond milk, use any kind of plant-based or regular milk. Oat milk would add a delicious creaminess and sweetness.

Maple Syrup: Feel free to use honey instead, but the pudding would no longer be vegan.

Spices: Increase the amount of cinnamon or mix things up by adding homemade pumpkin pie spice or a chai spice mix.

FAQ

Do you serve rice pudding for breakfast or dessert?

Rice pudding is typically a dessert, but this recipe could totally pass for breakfast! Top with berries or a sliced banana, nuts, and a drizzle of maple syrup for a wholesome breakfast.

Is rice pudding gluten free?

Yes, this is a naturally gluten free (and dairy free/vegan) recipe!

How do you thin out rice pudding?

Rice pudding is supposed to be pretty thick. Once cooked, if it’s too thick for your liking, add 1-2 tablespoons of additional milk at a time until you reach the desired consistency.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s a great meal-prep snack or dessert to make on the weekend and enjoy all week long!

Freezing Brown Rice Pudding

Let the rice pudding cool to room temperature, transfer to freezer-safe containers (we like to freeze this in individual servings), and freeze for up to 3 months. Thaw in the refrigerator overnight and warm before enjoying – you may need to stir in a splash of almond milk to thin the pudding out a bit.

Serving Suggestions

Serve brown rice pudding hot with a sprinkle of ground cinnamon and a splash of almond milk. If you’re eating this recipe for breakfast, I suggest swirling in a nut butter (like cashew butter or peanut butter) and adding a handful of raisins or nuts.

4.38 from 8 votes

Easy Brown Rice Pudding

Warm and cozy brown rice pudding is delicious any time of day. Enjoy it for breakfast, a midday snack, or dessert!
By: Lee Hersh
Prep: 5 minutes
Cook: 1 hour
Servings: 4
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Ingredients 

  • 1 cup long grain brown rice
  • 4 cups unsweetened almond milk, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch salt
  • 3 tablespoons maple syrup*

Instructions 

  • Place the brown rice, 3 cups of almond milk, vanilla, cinnamon, salt, and maple syrup in a medium pot set over medium/high heat. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and cover the pot with a lid. Let simmer for 45 minutes, stirring occasionally. Add the remaining cup of milk and simmer for another 15-20 minutes, or until the rice is soft and chewy.
  • Serve with a sprinkle of cinnamon and optional almond milk.

Tips & Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Once cool, transfer rice pudding to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and warm before enjoying – you may need to stir in a splash of almond milk to thin the pudding out a bit. 
  • Maple Syrup: Use 1-2 more tablespoons of maple syrup for sweeter rice pudding. Feel free to use honey instead, but the pudding would no longer be vegan.

Nutrition

Serving: 1 /4, Calories: 224 kcal, Carbohydrates: 44 g, Protein: 4 g, Fat: 4 g, Fiber: 2 g, Sugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Jim
Jim
April 26, 2016 8:27 pm
Recipe Rating :
     

1 star
What a mess! Followed directions exactly, ended up with an overflowing rice cooker and milk everywhere. I have the size cooker mentioned in the comments. Thanks for nothing!

pym
pym
April 10, 2016 7:26 am

Let cook until timer turns off or all water is evaporated.

in your ingredients i only see milk as ingredient. is there water in this recipe too? how much. cant wait to try

tara
tara
June 22, 2015 4:15 pm

This is so good! I love rice pudding, but its a no no if youre dieting. then I found this recipe and my life is complete, thank you! I was wondering if you could tell me the nutrition facts, or the calories this whole recipe has?

ricerecipies
April 25, 2015 12:59 am

The selections of rice that could be prepared in a Zojirushi rice oven swiftly and also effortlessly will
also aid to include range to your meals.

Jade
Jade
March 17, 2015 4:17 am

Made this today and it was delicious! I don’t have a rice cooker, so used a saucepan on the stove. Quick tip if doing it on the stove you don’t need to leave the lid on the moisture wouldn’t absorb for me, when I took the lid off it took about 45 minutes.
Thanks for the great recipe ๐Ÿ™‚

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Luba McNabb
Luba McNabb
January 24, 2015 8:39 am

I, Thanks for posting this recipe. I was wondering what kind of rice cooker you have. Mine is not a good one as it burns on the bottom everytime I use it unless I pull it out right away when its done. Thanks Luba

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December 26, 2014 1:27 pm

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Laura
Laura
December 2, 2014 8:50 pm

I have a question I saw the recipes for the rice pudding, and it said to use 3 cups of almond milk but the direction said to use 1 cup of milk in to the rice and add another milk in the end?

Natalie Rivera
Natalie Rivera
November 24, 2014 5:38 pm

Ok but what if you have white rice and rice cooker is just a normal turn and off kind?