Best 8 Brown Rice Pudding Iii Recipes

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Brown rice pudding III is a creamy, flavorful dessert that is sure to please everyone at your table. With its rich, nutty flavor and tender texture, this pudding is a perfect way to end a meal or enjoy as a sweet snack. While there are many different recipes for brown rice pudding, III stands out with its unique blend of spices and ingredients. This recipe uses brown rice, milk, cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger to create a delicious and unforgettable pudding.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROWN RICE PUDDING



Creamy Brown Rice Pudding image

From the Famous Brand Name Recipes cookbook 'WHOLE-GRAIN COOKING,' this recipe is a nice change from the puddings made with white rice! [NOTE: If you use any butter when cooking the rice, DO NOT add another tablespoon of it as per this recipe.]

Provided by Sydney Mike

Categories     Dessert

Time 28m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cooked whole grain brown rice
1 1/2 cups milk
1/2 cup maple syrup or 1/2 cup honey
1 -2 cup dark raisin (optional)
1 tablespoon unsalted butter
1 teaspoon nutmeg or 1 teaspoon allspice

Steps:

  • In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
  • Reduce heat & simmer 20 minutes, stirring frequently.
  • Remove from heat & stir in butter & cinnamon.
  • If desired, garnish with additional cinnamon.

Nutrition Facts : Calories 188, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.4, Sodium 50, Carbohydrate 31.2, Fiber 0.3, Sugar 23.8, Protein 3.1

BROWN RICE PUDDING



Brown Rice Pudding image

Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It's a healthy snack or dessert any time of the year.-Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups water
1/2 cup uncooked brown rice
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt
3 cups 2% milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
Optional toppings: fresh mango, ground cinnamon and unsweetened coconut flakes

Steps:

  • In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.

Nutrition Facts : Calories 235 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

RICE PUDDING III



Rice Pudding III image

Add raisins before baking, if you like.

Provided by PAMELASCHULZ

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

¾ cup uncooked long-grain white rice
2 cups water
½ teaspoon salt
7 eggs
5 cups milk
1 ¼ cups white sugar
1 ½ teaspoons vanilla extract
¼ cup butter

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
  • In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
  • Bake in preheated oven 45 minutes, until set.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 53.5 g, Cholesterol 190.2 mg, Fat 13.3 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 7 g, Sodium 310.6 mg, Sugar 38.8 g

BROWN-RICE PUDDING



Brown-Rice Pudding image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups short-grain brown rice
1 cup plain soy milk
3/4 cup organic maple syrup
1/4 teaspoon pure vanilla extract
Coarsely chopped walnuts, for garnish
Ground cinnamon, for garnish

Steps:

  • Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
  • Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.

BROWN RICE PUDDING III



Brown Rice Pudding III image

I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired.

Provided by cubgirl1960

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

⅔ cup brown rice
1 ⅓ cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon molasses
½ teaspoon almond extract
1 egg, beaten

Steps:

  • Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
  • Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 14.2 g, Cholesterol 28.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 35.1 mg, Sugar 3.2 g

BROWN RICE PUDDING



Brown Rice Pudding image

Categories     Dairy     Egg     Rice     Dessert     Low Fat     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

3 cups nonfat milk
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup milk
3 eggs
1/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup raisins
1 tablespoon unsulfured molasses

Steps:

  • Bring nonfat milk, rice and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
  • Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in molasses. Cool. Refrigerate until well chilled.(Can be prepared 2 days ahead.)

CHEATERS BROWN RICE PUDDING (EGG-FREE)



Cheaters Brown Rice Pudding (Egg-Free) image

I've never liked the texture of rice pudding made with eggs, and since I couldn't find a recipe without them, I gave this a whack. I didn't measure anything, but my "guess-timations" shouldn't be that far off.

Provided by goodnightyousleepyh

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (4 5/8 ounce) box vanilla pudding mix
3 cups milk
1/2-3/4 cup raisins
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 cup brown sugar
1 teaspoon vanilla
2 -3 cups cooked brown rice

Steps:

  • Follow box directions and cook pudding.
  • Stir in everything else.
  • Pour into cake pan and bake at 450 until golden (about 1/2 hour).
  • Gloat to your husband about your mad cooking skills and enjoy!

Nutrition Facts : Calories 464.8, Fat 7.9, SaturatedFat 4.5, Cholesterol 25.6, Sodium 347.8, Carbohydrate 91.1, Fiber 3.2, Sugar 50.4, Protein 9

PRESSURE-COOKER BUTTERNUT RICE PUDDING



Pressure-Cooker Butternut Rice Pudding image

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
1/2 cup chopped walnuts
2 tablespoons plus 3/4 cup packed brown sugar, divided
1 medium butternut squash, halved and seeds removed
2-1/4 cups water, divided
1/3 cup dried cranberries
1-1/4 cups uncooked jasmine rice, rinsed
4 cups whole milk
1/4 cup cornstarch
1 medium apple, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Choose the Right Rice: Use short-grain brown rice for a creamy and sticky texture. Medium-grain or long-grain brown rice will result in a less creamy pudding.
  • Soak the Rice: Soaking the rice before cooking helps to reduce the cooking time and improves the texture.
  • Use a Heavy-Bottomed Saucepan: This will help to prevent the pudding from scorching on the bottom.
  • Stir Frequently: Stir the pudding frequently while it is cooking to prevent lumps from forming.
  • Add Flavorings Gradually: Start with a small amount of flavorings, such as sugar, cinnamon, or vanilla extract, and adjust to taste.
  • Let the Pudding Cool: Allow the pudding to cool slightly before serving to allow the flavors to develop.

Conclusion:

Brown rice pudding is a delicious and nutritious dessert that can be enjoyed by people of all ages. It is a good source of fiber, protein, and vitamins. Brown rice pudding is also a relatively low-calorie dessert, making it a good choice for those who are watching their weight. With a little planning and effort, you can easily make a delicious and healthy brown rice pudding at home.

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