Creamy Brown Rice Pudding made with simple ingredients including rice, milk, sugar, cinnamon and raisins is a healthier spin on traditional rice pudding.
A bowl of homemade brown rice pudding with raisins, and a spoon in it.

I grew up loving all versions of rice pudding, including this healthier Brown Rice Pudding and old-fashioned Baked Rice Pudding. This is a great easy and inexpensive recipe to use up leftover rice of any variety, and it’s easy to adapt to make it sweeter (add more sugar), leave out the raisins if you don’t like them, and replace the milk with dairy free alternatives. If you love this dessert, try my Sticky Toffee Pudding!

The ingredients needed to make Brown Rice Pudding, including uncooked rice, sugar, salt, evaporated milk, vanilla, cinnamon and raisins.

How to Make Brown Rice Pudding:

  • Bring the water and brown rice to a boil in a saucepan.
  • Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat (keep covered) and allow to rest for 10 minutes before fluffing with a fork.

A pot of cooked brown rice being fluffed with a fork.

  • Stir in the milk, evaporated milk, sugar, and cinnamon.

A pot with cooked brown rice pudding with raisins added on top.

  • Simmer uncovered, stirring often, for 40-50 minutes, or until the dish is pudding consistency. Remove from heat and stir in vanilla extract and raisins.

Recipe Variations:

  • Slow Cooker Brown Rice Pudding: Cook the rice, then add the ingredients to a slow cooker and stir to combine. Cook on LOW for 4 hours, stirring occasionally until thick.
  • Vegan Brown Rice Pudding: Replace the milk with soy or almond milk and use coconut milk in place of evaporated milk.
  • Sugar Substitute: use honey or maple syrup instead.

Consider trying these popular desserts:

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Recipe

A bowl of homemade brown rice pudding with raisins, and a spoon in it.
Prep 5 minutes
Cook 2 hours 10 minutes
Total 2 hours 15 minutes
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Ingredients
  

  • 2 cups water
  • 1 cup uncooked brown rice
  • 1/4 teaspoon salt
  • 1 cup milk
  • 6 ounces evaporated milk , or substitute half and half or cream
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ - 1 cups raisins

Instructions
 

  • Bring the water and brown rice to a boil in a saucepan. 
  • Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat (keep covered) and allow to rest for 10 minutes before fluffing with a fork.
    A saucepan of cooked brown rice being fluffed with a fork.
  • Stir in the milk, evaporated milk, sugar, and cinnamon. Simmer uncovered, stirring often, for 40-50 minutes, or until the dish is pudding consistency.
    Cooked brown rice pudding in a saucepan with raisins on the side, about to be added.
  •  Remove from heat and stir in vanilla extract and raisins. 
    A pot with cooked brown rice pudding with raisins added on top.

Notes

Recipe Variations:
  • Slow Cooker Brown Rice Pudding: Cook the rice, then add the ingredients to a slow cooker and stir to combine. Cook on LOW for 4 hours, stirring occasionally until thick. 
  • Vegan Brown Rice Pudding: Replace the milk with soy or almond milk and use coconut milk in place of evaporated milk.
  • Sugar Substitute: use honey or maple syrup instead.

Nutrition

Calories: 266kcalCarbohydrates: 48gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 14mgSodium: 180mgPotassium: 269mgFiber: 1gSugar: 19gVitamin A: 160IUVitamin C: 0.7mgCalcium: 162mgIron: 0.8mg

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I originally shared this recipe May 2014. Updated January 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    I made this recipe for my partner, as he was reminiscing about his mother’s recipe and he’s been so supportive during a difficult time I’m going through. He bought brown rice (as I like it better), so I had to find a recipe different than the one I was going to use since it takes longer to cook.

    I’m so glad he/I did. This is incredible. I used brown sugar instead of white, a bit more than the recipe called for. It has a slight caramel flavor that I love. I was burning my tongue “taste testing” it, while it was still cooking.

    And my partner says it’s just like his mothers (can there be any better review?!)

    Thank you.

  2. 5 stars
    Tastes wonderful and has a chewier consistency than white rice, which I prefer. Didn’t have evaporated milk, used coconut milk and it came out great. Used maple syrup, chopped dates, raisins and walnuts. It turned out so much better than I expected.
    Question: How long does this dish stay edible in the the fridge and do you recommend reheating when serving? My husband doesn’t like cold rice even in pudding, strange I know 😁

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