Warm up chilly days with a comforting bowl of brown rice pudding. This naturally vegan, dairy-free recipe is gently spiced with cinnamon and comes together using just six wholesome pantry ingredients. It’s creamy, slightly sweet, and perfect for dessert, breakfast, or a cozy snack.
Brown rice pudding is a hearty, whole-grain take on the classic rice pudding. When simmered low and slow in almond milk with a touch of maple syrup and warm vanilla, the rice becomes tender and chewy while the liquid reduces into a rich, spoonable custard. Think of it as a close cousin to oatmeal—same comforting texture, different grain—ideal for cold mornings or as a soothing dessert.
Featured Comment
“Easy recipe to follow and we loved the results. We added a small handful of raisins at the 45 minute mark, and they added a nice texture and sweetness. We love cinnamon, and will increase the amount for the next batch.” – Ryan
What is in brown rice pudding?
This recipe uses simple, readily available ingredients. Each contributes to the pudding’s creamy texture and cozy flavor:
- Long grain brown rice
- Unsweetened almond milk (or another milk of your choice)
- Maple syrup (a natural sweetener)
- Vanilla extract
- Cinnamon
- A pinch of salt
Brown Rice Pudding Variations
This pudding is forgiving and easy to customize. Try one of these variations depending on what you have on hand or the flavor profile you prefer:
- Rice: Substitute white rice for a slightly quicker-cooking, softer texture.
- Milk: Use any plant-based milk or dairy milk. Oat milk offers extra creaminess and subtle sweetness.
- Sweetener: Honey can replace maple syrup if you don’t need the recipe to be vegan.
- Spices: Increase the cinnamon to 2 teaspoons for more warmth, or add nutmeg, cardamom, pumpkin pie spice, or a chai spice blend for a seasonal twist.
- Add-ins: Stir in raisins, chopped dried fruit, toasted nuts, or a swirl of nut butter at serving time.
More cozy breakfast ideas
Cozy Breakfast Recipes
- Pumpkin rice pudding (seasonal twist)
- Apple cinnamon overnight oats
- Baked oatmeal
- Pumpkin waffle casserole
- Brown butter banana bread cinnamon rolls
- Oven French toast
FAQ
Do you serve rice pudding for breakfast or dessert?
Both. While rice pudding is traditionally a dessert, this brown rice version is sturdy and nutrient-dense enough for breakfast. Top with fresh berries, sliced banana, nuts, or a drizzle of extra maple syrup for a satisfying morning meal.
Is rice pudding gluten free?
Yes. When made with plain rice and gluten-free ingredients, this pudding is naturally gluten free as well as dairy free and vegan.
How do you thin out rice pudding?
Rice pudding is meant to be fairly thick. If it’s too dense for your liking after cooking, stir in 1–2 tablespoons of milk at a time until it reaches your preferred consistency.
Storage
Store leftover rice pudding in an airtight container in the refrigerator for up to five days. It reheats well and makes a convenient meal-prep snack or dessert for the week.
Freezing Brown Rice Pudding
To freeze, cool the pudding to room temperature, portion into freezer-safe containers (individual servings work well), and freeze for up to three months. Thaw overnight in the refrigerator and warm gently before serving. You may need to stir in a splash of milk to loosen the texture after thawing.
Serving Suggestions
Serve warm with a sprinkle of ground cinnamon and an optional splash of almond milk. For breakfast, swirl in a spoonful of nut butter and top with raisins, toasted nuts, or fresh fruit for texture and extra flavor. A dollop of yogurt or a scattering of granola can make it into a hearty bowl meal.
Easy Brown Rice Pudding
Warm and cozy brown rice pudding that’s delicious any time of day.
Ingredients (serves 4)
- 1 cup long grain brown rice
- 4 cups unsweetened almond milk, divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (increase to 2 teaspoons if you prefer)
- Pinch of salt
- 3 tablespoons maple syrup (adjust to taste)
Instructions
- Combine the brown rice, 3 cups of almond milk, vanilla extract, cinnamon, a pinch of salt, and the maple syrup in a medium saucepan over medium-high heat. Bring to a gentle boil.
- Lower the heat to a simmer, cover the pot, and cook for about 45 minutes, stirring occasionally so the rice doesn’t stick. If the mixture becomes too dry, stir in a little additional milk.
- Add the remaining 1 cup of almond milk and continue simmering uncovered for another 15–20 minutes, or until the rice is tender and the mixture has thickened to a creamy, spoonable consistency.
- Taste and adjust sweetness or spice as desired. Serve warm with an extra sprinkle of cinnamon and a splash of milk, or chill and serve cold as a dessert.
Tips & Notes
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezing: Freeze portions for up to 3 months; thaw overnight and warm, adding a splash of milk if needed.
- Sweetness: Increase maple syrup by 1–2 tablespoons for a sweeter pudding, or substitute honey if not keeping it vegan.
- Add-ins: Stir in raisins during the last 15 minutes, or top each bowl with nuts, nut butter, or fresh fruit.
Nutrition (approximate per serving)
Calories: 224 kcal; Carbohydrates: 44 g; Protein: 4 g; Fat: 4 g; Fiber: 2 g; Sugar: 10 g. Nutrition values are estimates and should be used as a guide.
Whether you enjoy it warm on a frosty morning or chilled as a simple dessert, this brown rice pudding is an easy, wholesome recipe to keep in your repertoire. It’s adaptable, naturally vegan and gluten free, and a comforting way to enjoy whole grains.