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!
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).
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.
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.
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!
Want more Instant Pot ideas? Check out all of my Instant Pot recipes!
Brown Rice Pudding
Equipment
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.
- 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.
- 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.
- 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.
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.
Donna says
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!
Gloria says
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.
Tina says
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!
Debra says
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.
Sarah Trenalone says
Aw that’s so sweet!! I’m glad you loved it. Thanks for letting me know!
Marisa F. Stewart says
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.
Dana says
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
Tina says
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.
Trish Bozeman says
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.
Laura S Putman says
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.
Sarah Trenalone says
I’m so happy you loved it!! Thanks for letting me know! 💕💕
Erica says
I made this recipe with oat milk and worked great.