Brown Rice Pudding

5 from 10 votes

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!

Cook Time25

Total Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 260kcal

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

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.

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.

Yields: About 2 ½ cups of rice pudding.

Cook time does NOT include cooking the rice.