We 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.
This brown rice pudding is technically dessert, but it’s doubled as breakfast in our home. It’s actually lower in sugar than most breakfast cereals, and the wholesome ingredients make it quite hearty.
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.
- 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)
- 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.
- Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture back into the saucepan.
- Place the rice pudding over medium-low heat. Cook, stirring constantly, for 5 minutes, or until thickened.
- 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.
- To serve, spoon the pudding into dessert dishes, and garnish with cinnamon, if desired.
Want More Dairy-Free Recipes? Enjoy My Cookbooks: