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!
Prep 5 minutes
Cook 1 hour
Fat 4
Carbs 44
Protein 4
Yield 4
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 Facts
Serving: 1/4 | Calories: 224kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Fiber: 2g | Sugar: 10g