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    Home » Dessert

    Brown Rice Pudding

    Published: Aug 30, 2019 · Updated: Jan 2, 2022 · 11 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This easy brown rice pudding is made with leftover (cooked) brown rice, maple syrup, milk, and dried fruit. Make it in your Instant Pot or on the stovetop!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy brown rice pudding is made with leftover (cooked) brown rice, maple syrup, milk, and dried fruit. Make it in your Instant Pot® or on the stovetop!

    Brown rice pudding in serving dishes

    I’ve been cooking up a storm…

    A rice storm.

    I’ve been in my kitchen testing, retesting, and re-retesting rice after rice after rice.

    Why?

    Because when I bought an Instant Pot, I was DETERMINED to make it become the perfect rice cooker.

    And it’s done an excellent job!

    I’ve made Instant Pot basmati rice, Instant Pot jasmine rice, Instant Pot brown rice (and I’m sure I’ll try wild rice at some point).

    Why does that matter?

    It matters because when I finished my recent rice-capade journey, I found myself staring at SO MUCH RICE.

    Really, just incredible amounts of rice.

    What should I do with all (or at least some) of the extra rice?

    The answer seemed clear.

    Rice pudding.

    Brown rice pudding, to be specific.

    And since I’d been cooking the rice in my Instant Pot, I went ahead and made the brown rice pudding in the Instant Pot too!

    Can I Make This Brown Rice Pudding on the Stovetop?

    Yes, definitely!

    This recipe simply uses the Instant Pot’s sauté  feature, and can also be made start-to-finish on the stovetop!

    Check the recipe card for stovetop directions.

    Should I Use Cooked Rice or Uncooked Rice?

    This recipe uses two cups of cooked brown rice.

    If you don’t already have cooked rice, start by cooking one cup of uncooked rice (it will double when cooked).

    Cook the rice according to the package directions, or try making Instant Pot brown rice.

    How to Make Brown Rice Pudding in an Instant Pot

    Start by adding the cooked brown rice, milk, maple syrup, and salt (if you didn’t already salt the rice when cooking) to your Instant Pot.

    Press the sauté button, and bring the milk to a simmer.

    Press the sauté button two more times to lower the temperature to less (low).

    Add rice, 1 cup milk, syrup, + salt to Instant Pot
    Add rice, 1 cup milk, syrup, + salt to Instant Pot

    Stir occasionally to make sure the rice doesn’t stick to the bottom of the pot.

    Continue simmering the milk and rice mixture until it thickens.

    Simmer until thickened
    Simmer until thickened

    Next, mix together a little cream and some more milk.

    Whisk cornstarch into the milk and cream.

    Slowly pour the mixture into the thickened rice, stirring as you pour.

    Add some cinnamon and raisins (or your favorite dried fruit).

    Continue simmering the pudding until it thickens.

    Add milk + cornstarch mixture, along with raisins + cinnamon
    Add milk + cornstarch mixture, along with raisins + cinnamon
    Cook brown rice pudding until thickened
    Cook brown rice pudding until thickened

    Serve this brown rice pudding warm, or chill it in the fridge for up to four days.

    Keep in mind that the pudding will thicken in the fridge, so if you’re chilling it, I recommend thinning it a little with more milk before eating.

    Did you make this pudding? Leave a comment and let me know!

    Brown rice pudding in serving dishes

    Want more Instant Pot ideas?  Check out all of my Instant Pot recipes!

    Brown rice pudding in serving dishes
    Print Recipe Save Recipe Saved!
    5 from 10 votes

    Brown Rice Pudding

    This easy brown rice pudding is made with cooked brown rice, maple syrup, milk, and dried fruit. Make it in your Instant Pot or on the stovetop!
    Author: Sarah Trenalone
    Cook Time25 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 5 people
    Calories: 260kcal
    Freezer Friendly?

    No

    Will It Keep?

    4 Days

    Prevent your screen from going dark

    Equipment

    • Instant Pot (I use this one)

    Ingredients

    • 2 cups cooked brown rice Use leftover rice, or cook 1 cup brown rice in Instant Pot or according to package directions before beginning
    • 2 cups whole milk, divided
    • ¼ cup maple syrup
    • ¼ teaspoon salt Omit salt if you salted the rice when cooking
    • ¼ cup heavy cream (or sub more whole milk)
    • 1 teaspoon cornstarch
    • ¼ teaspoon ground cinnamon
    • ⅓ cup raisins Or substitute golden raisins, currants, or finely diced dates
    • Optional: serve with coconut flakes

    Instructions

    Instant Pot Directions:

    • Add rice, 1 cup milk, maple syrup, and salt (if using) to the pot.
      Add rice, 1 cup milk, syrup, + salt to Instant Pot
    • Press the sauté button. Leave the adjustable temperature setting at normal.
      Bring milk to a simmer, and then press the sauté button two more times until the temperature setting is at less (low).
      Continue to cook, stirring often, for about 10 minutes or until the mixture thickens.
      Simmer until thickened
    • Add the remaining milk and the cream to a small bowl. Whisk in the corn starch. Add the mixture to the rice pudding, stirring constantly. Add the raisins and cinnamon.
      Return pudding to a simmer, and continue to cook over low heat for about 5-7 minutes, or until thickened to desired consistency.
      Tip: The pudding thickens when chilled, so if you plan to store your pudding in the fridge before eating, leave it a little thinner than you prefer.
      Add milk + cornstarch mixture, along with raisins + cinnamon
    • Remove the pudding from the pot. If desired, add more maple syrup or fruit to taste.
      Cook brown rice pudding until thickened
    • Serve warm or cool. Add coconut flakes if desired. If serving cool, taste again once cool, and sweeten more if desired.
      Leftovers / Make Ahead:
      Refrigerate pudding in a sealed container for up to 4 days. Pudding will thicken in the fridge. If desired, stir in a little more cold milk before serving to thin pudding, or gently reheat.
      Brown rice pudding in serving dishes

    Stovetop Directions:

    • Add rice, 1 cup milk, maple syrup, and salt (if using) to a medium-sized pot.
    • Bring milk to a simmer over medium heat, and then lower heat to medium-low.
      Continue to cook, stirring often, for about 10 minutes or until the mixture thickens.
    • Add the remaining milk and the cream to a small bowl. Whisk in the corn starch. Add the mixture to the rice pudding, stirring constantly. Add the raisins and cinnamon.
      Return pudding to a simmer, and continue to cook over medium-low heat for about 5-7 minutes, or until thickened to desired consistency.
      Tip: The pudding thickens when chilled, so if you plan to store your pudding in the fridge before eating, leave it a little thinner than you prefer.
    • Remove the pudding from the pot. If desired, add more maple syrup or fruit to taste.
    • Serve warm or cool. Add coconut flakes if desired. If serving cool, taste again once cool, and sweeten more if desired.
      Leftovers / Make Ahead:
      Refrigerate pudding in a sealed container for up to 4 days. Pudding will thicken in the fridge. If desired, stir in a little more cold milk before serving to thin pudding, or gently reheat.

    Notes

    Yields: About 2 ½ cups of rice pudding.
    Cook time does NOT include cooking the rice.

    Nutrition

    Calories: 260kcal (13%) | Carbohydrates: 42g (14%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 26mg (9%) | Sodium: 168mg (7%) | Potassium: 315mg (9%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 333IU (7%) | Vitamin C: 1mg (1%) | Calcium: 146mg (15%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Donna

      August 31, 2019 at 12:21 am

      5 stars
      Ooh yum!! I used to love rice pudding as a kid (the version that came in a can…) and have been wanting to Introduce a nice homemade version to the kids forever. Love that this one is not only made in the instant pot, but with brown rice as well! Perfect, they loved it!

      Reply
    2. Gloria

      August 31, 2019 at 8:28 am

      5 stars
      It has been a long time since I had rice pudding. I have never made it with brown rice. I can just imagine how delicoius that nutty taste would be.

      Reply
    3. Tina

      August 31, 2019 at 10:46 am

      5 stars
      This actually reminds me of the bread pudding my Dad used to make. Thanks for the step-by-step instructions, they are very helpful. Going to have to make this, what a great idea!

      Reply
    4. Debra

      September 02, 2019 at 9:59 am

      5 stars
      Rice pudding reminds me so much of my grandmother. It evokes such happy memories…I had forgotten how much I loved it, and she always made it. Thank you…I just made this for my kids and told stories of her. A wonderful afternoon.

      Reply
      • Sarah Trenalone

        September 02, 2019 at 2:15 pm

        Aw that’s so sweet!! I’m glad you loved it. Thanks for letting me know!

        Reply
    5. Marisa F. Stewart

      September 02, 2019 at 1:24 pm

      5 stars
      It’s been forever since I made rice pudding. I’ve never made it with brown rice but after seeing yours I’m craving it. It does look delicious and very satisfying. An old-fashioned dessert that’s still popular now, and the reason is that it’s so good. Will look forward to making some this week.

      Reply
    6. Dana

      September 04, 2019 at 12:22 pm

      5 stars
      Oh man! I haven’t had rice pudding in so long. I love this idea! I’ve made my fair share of savory rice dishes in the IP because it’s just so good at cooking rice. So I can only imagine how awesome rice pudding is in this. And these flavors are perfect for fall. Maple! <3

      Reply
    7. Tina

      September 08, 2019 at 10:38 am

      5 stars
      What a clever way to use up leftover rice! This will make a quick delicious breakfast in a pinch. I love it! I often find myself with to much rice so I will be definitely be adding this recipe to my rotation.

      Reply
    8. Trish Bozeman

      September 09, 2019 at 4:48 pm

      5 stars
      Girl, you are GENIUS! We always have leftover rice in our fridge and this is the perfect way to use it up! Thanks for the great recipe.

      Reply
    9. Laura S Putman

      October 19, 2020 at 2:13 pm

      5 stars
      I have made other brown rice puddings so I was a bit hesitant, but this recipe is fantastic! I am making it for the second time, it’s creamy and delicious, just the right amount of sweetness for me. This is a definite keeper.

      Reply
      • Sarah Trenalone

        October 19, 2020 at 3:10 pm

        I’m so happy you loved it!! Thanks for letting me know! 💕💕

        Reply

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