Grandma’s Brown Rice Pudding
Bring back the comforting flavors of childhood with this old-fashioned brown rice pudding recipe, just like Grandma used to make! This Grandma’s Brown Rice Pudding recipe is a creamy and wholesome breakfast or dessert. It is slow-cooked to perfection using nutty brown rice, milk, eggs, warm cinnamon, and a touch of vanilla. This rice pudding is both nostalgic and nourishing—perfect for breakfast, dessert, or an anytime cozy treat.
Using brown rice adds a hearty texture and boosts the nutritional value with more fiber and whole grains compared to traditional white rice pudding. Whether you enjoy it warm with a sprinkle of cinnamon or chilled with a dollop of whipped cream or raisins, this simple, homemade rice pudding recipe is sure to become a family favorite.
Make it on the stovetop with pantry staples and enjoy a deliciously old-fashioned dessert that brings warmth and love to your table. It’s budget-friendly and easy to customize.
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Helpful Items For This Recipe:
FAQ’s:
Q1: Is brown rice pudding healthier than regular rice pudding?
A1: Brown rice contains more fiber and nutrients than white rice, making this version a bit heartier and more wholesome option.
Q2: Can I make this dairy-free?
A2: Sure. You can substitute the milk with almond milk, coconut milk, or oat milk. I always use evaporated milk so, let me know what you used and how it turned out.
Q3: How should I store leftovers?
A3: Store in an airtight container in the fridge for up to 4–5 days. Add a splash of milk before reheating to restore creaminess.
Q4: What toppings go well with brown rice pudding?
A4: Raisins, cinnamon, chopped nuts, maple syrup, shredded coconut, or even a drizzle of cream are all delicious additions.
Ingredients Needed For Grandma’s Brown Rice Pudding:
Brown Rice, drained and rinsed
Water
Salt
Butter
Raisins
Eggs, beaten
Evaporated Milk
Sugar
Vanilla
Cinnamon
Extra Toppings, as desired
Instructions For Grandma’s Brown Rice Pudding:
- In a sauce pan with a lid, add the drained and rinsed brown rice, water and 1 tsp salt. Stir well.
- Bring the rice mixture to a boil over medium heat. Reduce the heat to low, cover and cook over low heat for one hour.
- After one hour, stir in the raisins and cover. Cook for an additional 20 minutes over low heat.
- After the twenty minutes, remove from the heat.
- In a medium sized mixing bowl, whisk the eggs, evaporated milk, sugar, a dash of salt and one teaspoon of vanilla together well. You want no visible pieces of raw egg-you do not want pieces of cooked egg in your rice pudding!
- When the mixture is well combined, place the sauce pan back on low heat and stir in the milk and egg mixture. Stirring consistently, cook for 2-3 minutes.
- Serve warm with cinnamon and extra raisin, as desired. Enjoy!
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Grandma’s Brown Rice Pudding
An old-fashioned rice pudding recipe made with brown rice, evaporated milk, eggs and sugar.
Ingredients
- 1 cup brown rice rinsed and drained well
- 4 1/2 cup water
- 1 tsp salt
- 1 tbsp butter
- 1 cup raisins
- 2 large eggs beaten
- 12 ounce can evaporated milk
- 1/2 cup sugar
- dash salt
- 1 tsp vanilla
- cinnamon
Instructions
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In a sauce pan with a lid, add drained and rinsed brown rice, water and 1 tsp salt. Stir.
-
Bring the mixture to a boil over medium heat. Reduce the heat, cover and cook over low heat for one hour.
-
After one hour, stir in raisins and cover. Cook for an additional 20 minutes over low heat.
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After the twenty minutes, remove from the heat.
-
In a medium sized mixing bowl, whisk the eggs, evaporated milk, sugar, a dash of salt and one teaspoon of vanilla together well. You want no visible pieces of raw egg-you do not want pieces of cooked egg in your rice pudding!
-
When the mixture is well combined, place the sauce pan back on low heat and stir in the milk and egg mixture. Stirring consistently, cook for 2-3 minutes.
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Serve warm with cinnamon and extra raisin, as desired.
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