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Brown Rice Pudding

Prep time 2 mins
Cook time 20 mins
Total time 32 mins
Yield Makes 4 servings (1 serving: 1⁄2 cup rice pudding and 1⁄2 cup fresh fruit or 1⁄4 cup dried fruit)


  • 2 cups low fat (1%) milk
  • 3 tablespoons brown sugar
  • 2 cups cooked brown rice
  • 2 tablespoons heavy cream
  • 1/8 teaspoon salt
  • 2 cups fresh stone fruit when in season (or 1 cup golden raisins, dried apricots, and/or sour cherries)

Nutrition Information

  • calories 223
  • fat 3.3 g
  • satfat 1.8 g
  • monofat 1 g
  • polyfat 0.3 g
  • cholesterol 11 mg
  • protein 5 g
  • carbohydrate 44 g
  • sugars 23 g
  • fiber 4 g
  • iron 1 mg
  • sodium 93 mg

How to Make It

  1. Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.

  2. Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)

  3. Remove from heat and cool to room temperature. Stir in cream and salt.

  4. Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is

  5. too thick for your liking the next day, whisk in a little milk.)