Dessert,  Food,  Rice

Sweet Whole Grain Rice Pudding

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This easy whole grain rice pudding is rich and creamy!

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?

Visit amusingfoodie.com for recipes and more!

Sweet Whole Grain Rice Pudding

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Easy rice pudding made with whole grain rice!

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.
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    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

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