Creamy Brown Rice Pudding


  • 2 cups cooked brown rice
  • ½ cup dried raisins, currants, and apricots (chopped)
  • 1 tablespoon cornstarch
  • 3 cups whole milk
  • ½ cup brown sugar (packed)
  • 1 cinnamon stick
  • Generous pinch of salt
  • Sliced bananas, candied pecans, or toasted almonds for topping (optional)


In a medium saucepan, stir together brown rice, dried fruit, and cornstarch. Add milk, brown sugar, cinnamon stick, and salt, and bring to a boil.

Lower heat to medium-low and simmer gently for 15 minutes or until thickened.

Serve warm or chilled, topped with sliced bananas for breakfast or with candied pecans or toasted almonds for dessert.

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