Brown Rice Pudding

Brown Rice Pudding

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From: Diabetic Living Magazine

Crown each serving of this brown rice pudding with a generous sprinkling of cinnamon and, if you like, a few toasted almonds.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 4 cups (1 quart) fat-free milk
  • ¾ cup regular brown rice
  • ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
  • ¼ teaspoon salt
  • Ground cinnamon
  • ½ cup chopped almonds, toasted (see Tip) (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat a 2-quart casserole with nonstick cooking spray. In the prepared casserole, combine milk, uncooked rice, sugar, and salt. Cover and bake about 2 hours or until rice is very tender, stirring occasionally (the liquid will not be completely absorbed). Let stand, covered, for 30 minutes (mixture will thicken while standing).
  2. Serve warm. Sprinkle individual servings with cinnamon and, if desired, almonds.
  • Tips: If using sugar substitutes, choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition per serving with substitute: same as below, except 106 calories, 20 g carbohydrate; Exchanges: 0 other carbohydrate // Carb Choice: 1
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
  • To make ahead: Prepare as directed, except cover and chill for up to 24 hours before serving. If necessary, stir in enough milk (2 to 4 tablespoons) to make desired consistency. Sprinkle individual servings with cinnamon and, if desired, almonds.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 129 calories; 1 g fat(0 g sat); 1 g fiber; 26 g carbohydrates; 6 g protein; 10 mcg folate; 2 mg cholesterol; 12 g sugars; 250 IU vitamin A; 0 mg vitamin C; 158 mg calcium; 0 mg iron; 126 mg sodium; 230 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ milk, ½ other carbohydrate

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