Healthy Brown Rice Pudding Recipe
Creamy, comforting, and nourishing — this Healthy Brown Rice Pudding uses whole grain brown rice, minimal sweetener, and mindful ingredients for a guilt-free dessert.
Servings: 2 Servings
Calories: 219kcal
Equipment
- Instant Pot 6 qt
- 6 qt Instant Pot Dish
- Sealing Rings
Ingredients
Brown Rice Pudding:
- ½ cup brown rice long grain (dry)
- 1 ½ cup almond milk unsweetened, or water
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ tsp nutmeg
Optional Toppings:
- 1 tsp cinnamon optional
- ½ cup berries optional
- ¼ cup almonds optional
- 1 tsp honey optional
Instructions
Instant Pot:
- Mix together all the ingredients for the brown rice pudding in the Instant Pot insert. ½ cup brown rice, 1 ½ cup almond milk, 1 tsp vanilla, ½ tsp cinnamon, ½ tsp nutmeg
- Close the lid and turn the pressure valve to sealing.
- Cook the rice pudding on high pressure using the "porridge" setting for 25 minutes. Let the pressure release naturally.
- Remove the lid and mix up the pudding. Serve still warm topped with fresh berries, cinnamon, sliced almonds, a teaspoon of honey if desired. 1 tsp cinnamon, ½ cup berries, ¼ cup almonds, 1 tsp honey
Stove Top:
- Make your rice first by combining the brown rice with 1 1/2 cup water in a sauce pan. Bring the rice to a boil, then cover the sauce pan and reduce the heat to low. Allow the rice to cook for 40-45 minutes until the brown rice is tender, stirring occasionally. ½ cup brown rice
- Remove the lid and stir in the almond milk, vanilla, cinnamon, and nutmeg. 1 ½ cup almond milk, 1 tsp vanilla, ½ tsp cinnamon, ½ tsp nutmeg
- Bring the rice pudding to a boil again, then reduce the heat to low and allow the pudding to simmer uncovered for another 5-10 minutes until almond milk has reduced and the rice pudding is creamy.
- Serve the brown rice pudding still warm, topping with fresh berries, cinnamon, sliced almonds, and honey. ½ cup berries, 1 tsp cinnamon, ¼ cup almonds, 1 tsp honey
Slow Cooker:
- To make the rice pudding in a slow cooker you will need to increase the almond milk to 2 cups. This is because the liquid will evaporate more in the slow cooker than it will in the Instant Pot.
- Combine all the brown rice, almond milk, vanilla, cinnamon, and nutmeg together in the slow cooker. Remember to use 2 cups almond milk.
- Cover and cook the rice on high pressure for 2-3 hours.
- Serve when still warm and top with fresh berries, cinnamon, sliced almonds, and honey.
Video
Notes
Instant pot note: If you have a "Keep Warm" button on your pot, turn it off. This allows the pot to cool when it's done cooking, which releases the rice from the bottom of the pot (so it doesn't stick).
Nutrition
Calories: 219kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 103mg | Fiber: 3g | Sugar: 4g | Calcium: 242mg | Iron: 1mg