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Lee Funke
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Instantly warm up chilly winter days with a bowl of cozy brown rice pudding. This naturally vegan recipe is delightfully cinnamon-spiced and comes together with just 6 wholesome ingredients.
Once the temps drop below freezing, it’s rice pudding season here in the midwest. If you aren’t familiar with traditional rice pudding, you’re in for a treat today! Homemade brown rice pudding is thick, slightly sweet, creamy, and warms you up from the inside out! It’s like a second cousin to oatmeal – especially when made with a whole grain like brown rice. Often enjoyed for dessert, we love rice pudding for breakfast or an afternoon pick-me-up, too.
This wholesome stovetop brown rice pudding is made in about an hour (lots of hands-off time) with simple ingredients and without any refined sugars. Here at Fit Foodie, we love cinnamon – if you do, too, we recommend increasing the amount to 2 teaspoons for even more warm, cozy flavor. Our naturally plant-based recipe is also gluten free, making this a versatile sweet that everyone loves!
Featured Comment
“Easy recipe to follow and we loved the results. We added a small handful of raisins at the 45 minute mark, and they added a nice texture and sweetness. We love cinnamon, and will increase the amount for the next batch.” – Ryan
What is in brown rice pudding?
All you need are just a few pantry staples to make this simple recipe:
- Brown rice (we used long grain)
- Almond milk
- Maple syrup
- Salt
- Vanilla
- Cinnamon
Brown Rice Pudding Variations
Rice pudding is a very forgiving recipe and works well with any of these substitutions:
Rice: Use the same amount of white rice instead of brown rice.
Milk: Instead of almond milk, use any kind of plant-based or regular milk. Oat milk would add a delicious creaminess and sweetness.
Maple Syrup: Feel free to use honey instead, but the pudding would no longer be vegan.
Spices: Increase the amount of cinnamon or mix things up by adding homemade pumpkin pie spice or a chai spice mix.
More of our Favorite…
Cozy Breakfast Recipes
- Pumpkin Rice Pudding
- Apple Cinnamon Overnight Oats
- Baked Oatmeal
- Pumpkin Waffle Casserole
- Brown Butter Banana Bread Cinnamon Rolls
- Oven French Toast
FAQ
Do you serve rice pudding for breakfast or dessert?
Rice pudding is typically a dessert, but this recipe could totally pass for breakfast! Top with berries or a sliced banana, nuts, and a drizzle of maple syrup for a wholesome breakfast.
Is rice pudding gluten free?
Yes, this is a naturally gluten free (and dairy free/vegan) recipe!
How do you thin out rice pudding?
Rice pudding is supposed to be pretty thick. Once cooked, if it’s too thick for your liking, add 1-2 tablespoons of additional milk at a time until you reach the desired consistency.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s a great meal-prep snack or dessert to make on the weekend and enjoy all week long!
Freezing Brown Rice Pudding
Let the rice pudding cool to room temperature, transfer to freezer-safe containers (we like to freeze this in individual servings), and freeze for up to 3 months. Thaw in the refrigerator overnight and warm before enjoying – you may need to stir in a splash of almond milk to thin the pudding out a bit.
Serving Suggestions
Serve brown rice pudding hot with a sprinkle of ground cinnamon and a splash of almond milk. If you’re eating this recipe for breakfast, I suggest swirling in a nut butter (like cashew butter or peanut butter) and adding a handful of raisins or nuts.
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Easy Brown Rice Pudding
Warm and cozy brown rice pudding is delicious any time of day. Enjoy it for breakfast, a midday snack, or dessert!
Prep:5 minutes minutes
Cook:1 hour hour
Fat 4
Carbs 44
Protein 4
Yield: 4
Print Rate
Ingredients
- 1 cup long grain brown rice
- 4 cups unsweetened almond milk divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch salt
- 3 tablespoons maple syrup*
Instructions
Place the brown rice, 3 cups of almond milk, vanilla, cinnamon, salt, and maple syrup in a medium pot set over medium/high heat. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Let simmer for 45 minutes, stirring occasionally. Add the remaining cup of milk and simmer for another 15-20 minutes, or until the rice is soft and chewy.
Serve with a sprinkle of cinnamon and optional almond milk.
Tips & Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Once cool, transfer rice pudding to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and warm before enjoying – you may need to stir in a splash of almond milk to thin the pudding out a bit.
- Maple Syrup: Use 1-2 more tablespoons of maple syrup for sweeter rice pudding. Feel free to use honey instead, but the pudding would no longer be vegan.
Nutrition facts
Serving: 1/4 Calories: 224kcal Carbohydrates: 44g Protein: 4g Fat: 4g Fiber: 2g Sugar: 10g
Author: Lee Hersh
Similar recipes:
Pumpkin Rice Pudding
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Pumpkin Rice Pudding
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About Lee Funke
Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.
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Kelly
Posted on 6/24/2024
Hi! This sounds like a great meal prepoer! I just have a question, does the rice need to be precooked before making this? Or just straight uncooked brown rice? Thanks
Reply
Lori
Posted on 7/3/2023
I made this almost exactly as written, I use pea protein milk…I cut the honey down and upped the cinnamon (absolutely LOVED IT) never thought to eat it for breakfast until now. I am wondering though
I bet vanilla and matcha powder would be a neat experiment
Reply
Emily Richter
Posted on 7/10/2023
Reply to Lori
Oooh vanilla matcha sounds like a yummy twist on this 🙂 Let us know if you try it!
Reply
Ryan
Posted on 3/10/2022
Recipe Rating :
Easy recipe to follow and we loved the results. We added a small handful of raisins at the 45 minute mark, and they added a nice texture and sweetness. We love cinnamon, and will increase the amount for the next batch.
Annie
Posted on 11/15/2020
Thanks much! This recipe was exactly what I was looking for — was totally craving rice pudding, but I generally try to avoid dairy and white rice. Made it at high altitude, and it was SO GOOD. For other mountain folk out there, as with most recipes you need to increase liquid (almond milk) and cook time to make it work. I live at 8300′, and added an extra cup of almond milk at the start, and probably another extra cup (as needed when it started to thicken too much) in the 2nd stage of cooking. I simmered it for an extra 30 min. House smelled wonderful and pudding turned out delicious 🙂
1
Reply
Brian Bell
Posted on 12/28/2020
Reply to Debra Drew
but white rice is not VEGAN because its whitened using bone char, which is the bones of animals.
2
Reply
Mike
Posted on 10/4/2020
Does the recipe work with pudding rice vs brown rice? Thank you!
Reply
Lee Funke
Posted on 10/4/2020
Reply to Mike
We only recommend using long grain brown rice for this recipe!
Reply
Anon
Posted on 5/6/2023
Reply to Mike
Yes… to make it work reduce the cooking time by half as white rice softens faster and reduce the milk as there will be less evaporation. I would start with half the milk and add up to 3/4 if needed – better to be thick than a soupy muss!
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elizabeth
Posted on 8/14/2020
Recipe Rating :
im not a vegan but was looking for a healthy rice pudding recipe. i loved your’s. i used basmati because thats what i had so i shortened simmer time to 25-30 minutes. thank you for sharing. i am looking forward to trying some other healthy recipes from this site.
Reply
Lee Funke
Posted on 8/15/2020
Reply to elizabeth
SOOOO glad you loved this!
Reply
Savanna
Posted on 8/21/2019
Recipe Rating :
I wanted to make rice pudding with brown rice and almond milk and so spotted your website, I liked the ingredients as I had everything in my cupboard, so decided to make the Healthy Rice Pudding yesterday afternoon. It was so delicious and easy to make that I had to make some more today. Even my husband enjoyed it.
Thank you Lee, very much appreciated.
Reply
Debbie bernardi
Posted on 3/15/2019
This receipt gets a big wopping ZERO. I followed your recipe to a T. The mixture started sticking to the pot, but yet the recipe said nothing about using a teflon pan. If a teflon pan is necessary, then you need to state that in the recipe. I stirred occasionally, every few minutes. If that is not enough occasionally, the recipe needs to be more specific. At 20 minutes, it is burning. I have just wasted all of these ingredients and I am not a happy camper. I gave up my workout to make this rice pudding for my boyfriend. I am going to see if the microwave can salvage it.
Reply
Lucy
Posted on 5/22/2019
Reply to Debbie bernardi
Came here to see if anyone else had this issue too! Not impressed!
Reply
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