Sweet Whole Grain Rice Pudding

Last updated on February 23, 2019 by Liza Hawkins

This easy whole grain rice pudding is rich and creamy!

Creamy, sweet rice pudding.

A favorite of restaurants and grocery store salad bars alike.

I’ve never attempted to make it myself, but I do love pudding, and rice is the kind of thing you always seem to have extra of after cooking dinner.

I had a box of instant whole grain brown rice in the pantry and one evening, while pondering how to quench my sweet tooth, my mind leaped to something other than a chocolate chip cookies or brownies go-to.

How about rice pudding?

You can use leftover rice from a meal earlier in the week, or there are even instant whole grain options that cook up in about ten minutes.

Huh? YES, I’m serious.

Perfect for stocking your pantry.

But, back to the pudding. Having never made my own before, I perused some recipes and decided I’d base my ratios off of one that Alton Brown made—heck, his recipe has five stars AND it’s relatively simple.

And it’s ALTON.

Why wouldn’t I go there?

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Yield: 4

Sweet Whole Grain Rice Pudding

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Easy rice pudding made with whole grain rice!

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Ingredients

• 1 cup cooked whole grain brown rice
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 3/4 cup coconut milk
• 1 teaspoon vanilla
• 1/4 teaspoon ground cardamom
• 1/3 cup raisins

Instructions

In a large non-stick skillet, heat the milk and rice over medium/high heat until it comes to a boil, stirring occasionally. Reduce heat to medium and continue to simmer and stir until the mixture thickens, about 5 minutes.

Increase the heat back up to medium/high and add the sweetened condensed milk, coconut milk, vanilla, and cardamom. Bring to a boil, reduce heat to medium and continue to simmer for 10-12 minutes, whisking often.

Add the raisins, stir to combine, then pour into a glass bowl. Cover with plastic wrap, taking care to press it gently on the surface of the pudding (this keeps a skin from forming). Chill for at least 2 hours, or overnight.

Makes 4 (very rich) dessert servings. A little goes a long way. Trust me.