Brown Rice Pudding made with Brown Sugar (or Coconut Sugar!)

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Rice pudding is a dish my mom often made in spring and fall. It’s a lighter dessert that comforts during the transitional months. This dairy-free brown rice pudding is a modern take on my mom’s recipe. She used white rice and baked it, but this recipe uses brown rice, less sweetener, and is finished on the stove top. It’s still a treat, but this dish has doubled as weekend breakfast in our home. It’s actually lower in sugar than many breakfast cereals, and the wholesome ingredients make it quite hearty.

Dairy-Free Brown Rice Pudding Recipe

Brown Rice Pudding made with Brown Sugar (or Coconut Sugar!)

Tony and I adapted this deliciously dairy-free brown rice pudding from a magazine many years ago. It takes a bit of time to cook, but is quite easy to make. And the results are wonderfully creamy with just enough sweetness. We love the taste of brown sugar in this recipe. But you can substitute coconut sugar for a less sweet, unrefined finish.

The recipe does use eggs (yes, eggs are not dairy) for a more classic rice pudding consistency. If you can’t do eggs, see our egg substitute guide for options, or omit them and add more liquid to your desired consistency, if needed.

Dairy-Free Brown Rice Pudding Recipe

Special Diet Notes: Brown Rice Pudding

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

Dairy-Free Brown Rice Pudding
 
Prep time
Cook time
Total time
 
Milk beverages that don't contain added protein tend to work best in stove-top recipes like this.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 3 cups dairy-free milk beverage
  • ½ cup uncooked brown rice
  • ¼ cup packed brown sugar or coconut sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • Ground cinnamon, for topping (optional)
Instructions
  1. In a medium saucepan, combine the milk beverage, rice, brown sugar, and salt. Place the pan over high heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and whisk in the vanilla. Let cool for 5 minutes.
  2. Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture back into the saucepan.
  3. Place the rice pudding over medium-low heat. Cook, stirring constantly, for 5 minutes, or until thickened.
  4. Cool for 10 minutes to serve warm. Or place the rice pudding in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
  5. To serve, spoon the pudding into dessert dishes, and garnish with cinnamon, if desired.
Nutrition Information
Serving size: ¼ recipe Calories: 203 Fat: 5.5g Saturated fat: 1g Carbohydrates: 33.4g Sugar: 13.6g Sodium: 244mg Fiber: 1.6g Protein: 5.3g

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

6 Comments

  1. This looks fantastic but I was wondering do I have to add the eggs? My partner is allergic to eggs, he swells up like a balloon, thanks..

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