Creamy brown rice pudding

A bowl of rice pudding with raisins
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/6 of prepared recipe
Time to make
10 minutes preparation
Special criteria


  • 2 cups brown rice, cooked
  • 2 cups 1% or skim milk
  • 1 ounce package sugar-free vanilla pudding or 3.4 ounce package instant* vanilla pudding
  • 1 teaspoon cinnamon
  • Optional: 2 tablespoons raisins or dried cranberries
    *This was used for the nutritional analysis.


  1. In a medium bowl, stir the rice, milk, and pudding mix together.
  2. Stir in cinnamon.
  3. Add raisins or dried cranberries, if desired.
  4. Chill and serve when pudding is firm.

Tips and variations

  • To cook the brown rice, follow the package directions or see Wild and brown rice:
  • This pudding is also tasty topped with chopped fresh fruit, such is apples, pears, apricots, peaches, or cherries. Canned fruit or thawed frozen fruit can be substituted for the fresh.
  • Brown rice is the healthier alternative to white rice as it is a whole grain. Cooked brown rice can be substituted for cooked white rice in any recipe.

Nutritional info

Total fat
0.6 g
Saturated fat
0.2 g
1.6 mg
260 mg
Total carbohydrates
34.4 g
Dietary fiber
1.4 g
4.3 g
Total sugar
16.6 g