By popular demand, I was getting a lot of requests for brown rice pudding. I never had this growing up, so I must admit, I’m not sure what the fat-laden version tastes like! But this gluten free & dairy free brown rice pudding came out delicious, sweet and creamy! I did it in the slow cooker, but it could easily be done on the stove too. You’ll just have to watch it more closely so it doesn’t burn. This recipe makes a smaller batch, but you could easily double it to serve a crowd.
Brown Rice Pudding
Makes 5 servings
2 2/3 cups unsweetened almond milk (or milk of choice)
1/3 cup short grain brown rice (I used Lundberg)
2 Tbsp sucanat (or coconut palm sugar or brown sugar, or if you want sugar-free, use additional stevia)
2 Tbsp stevia for baking (or 6 packets of stevia)
1 egg + 3 Tbsp additional milk
1 tsp vanilla
1/2 tsp cinnamon
Pinch sea salt
In a bowl, mix together the 2 2/3 cup almond milk, stevia & sucanat & brown rice until the sugars are dissolved. If using a slow cooker, spray the base with cooking spray and pour into the slow cooker and cook on HIGH for 2 hours. If you’re using the stove, pour mixture into a pot and cook covered on LOW-MED heat until rice is tender (approx 40 minutes).
(When the rice is almost done cooking) In a large bowl, mix together the egg, vanilla, cinnamon, sea salt and additional 3 Tbsp almond milk. Temper the egg mixture by adding a scoop of the hot rice mixture into the bowl, and mixing. Add another scoop to the egg mixture and mix more. Do this for about 1/2 the rice mixture. Pour the rice/egg mixture back into the slow cooker or pot and cook for an additional 20-30 minutes. Stir well. Serve hot, cold, with raisins, or without.
Nutrition (per 1/3 cup serving, no raisins) Calories: 111 Fat: 2.7g Carbs: 20.5g Sugars: 5.6g Fiber: 2.6g Sodium: 96mg Protein: 2.6g