Published 10/2/2018 • Updated 12/8/2023 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!
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.
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!
Cozy Breakfast Recipes
Pumpkin Rice Pudding Apple Cinnamon Overnight Oats Baked Oatmeal Pumpkin Waffle Casserole Brown Butter Banana Bread Cinnamon Rolls Oven French Toast
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.
