Brown Rice Pudding

Prep: 
15 minutes
Total: 
2 hours
Makes: 
10 full servings
Utensil: 
4 Qt./3.8 L Roaster with Cover
large mixing bowl
Oval Baking Dish
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.

Ingredients

Recipe Description: 

Brown rice pudding makes for a hearty, warming dessert. Try using short grain brown rice, which gets stickier while it cooks. The arrowroot powder in this recipe acts as a natural thickener (rather than cornstarch) and will give your dessert a true “pudding” consistency.

1 12
cups
brown rice
(285
g)
3
cups
water
(700
mL)
2
tablespoons
arrowroot powder
(16
g)
1 12
cups
vanilla rice milk
(350
mL)
14
cup
raisins
(36
g)
14
cup
maple syrup
(80
g)
1
teaspoon
vanilla extract
(5
mL)
1
tablespoon
ground cinnamon
(8
g)
12
teaspoon
sea salt
(3
g)
1
teaspoon
pistachios, shelled and chopped
(3
g)
1
teaspoon
almonds, chopped
(3
g)
Directions: 
  1. Preheat the oven to 350°F/177°C.
  2. Add brown rice and 3 cups water in roaster, cover and cook over medium heat. When Vapo-Valve™ clicks, reduce heat to low and simmer for 40 - 50 minutes or until very soft.
  3. In a large bowl, dissolve the arrowroot powder in 1 cup of milk. Add the rice, raisins, maple syrup, vanilla, cinnamon and salt. Mix well to combine. Transfer to Oval Baking Dish, cover with foil and bake for 1 hour, or until browned and bubbly.
  4. Remove from the oven and stir in remaining ½ cup of rice milk. Let cool for about 1 hour before serving. Garnish with pistachios and almonds.
Nutritional Information per Serving
Calories: 
166
Total Fat: 
2g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
113mg
Total Carbs: 
39g
Dietary Fiber: 
3g
Sugar: 
9g
Protein: 
2g

Directions

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