Brown Rice Pudding Detail

Brown Rice Pudding Recipe

This recipe is a nice change from the puddings made with white rice! It is a thicker rice pudding, with cinnamon and nutmeg for flavor that is to be enjoyed warm. This recipe contains 20% less calories and 63% less sugar* than the full-sugar version. Makes 12 servings.

Serving size

1⁄2 cup (122g)

Calories

120

Ingredients

  • Cooking spray

  • 4 cups cooked brown rice

  • 3 cups unsweetened almond milk

  • 1⁄4 cup Truvía® Brown Sugar Blend

  • 1 cup raisins

  • 2 Tbsp butter, unsalted, softened

  • 3⁄4 tsp ground cinnamon

  • 1⁄4 tsp ground nutmeg

  • 1⁄2 tsp vanilla extract

Directions

  • 1.

    Lightly coat the inside of a 4 quart slow cooker with cooking spray, set aside.

  • 2.

    In a large bowl combine cooked rice, almond milk and Truvía® Brown Sugar Blend.

  • 3.

    Stir in raisin and spices.

  • 4.

    Transfer into greased slow cooker.

  • 5.

    Cover and cook on low-heat for 2-3 hours.

  • 6.

    Mix well and serve.

  • 7.

    Refrigerate unused portion in sealed container.

*Each serving has 120 calories and 4 grams of sugar per serving, compared to the full-sugar version that has 150 calories and 11 grams of sugar per serving.

Nutrition Per Serving

Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 45mg
Total Carbohydrate 23g
Dietary Fiber 1g
Sugar 4g
Erythritol 2g
Protein 2g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 15% DV
Iron 4% DV

Brown Rice Pudding Recipe

Serving Size: 1⁄2 cup (122g)
Calories: 120

Ingredients

  • Cooking spray

  • 4 cups cooked brown rice

  • 3 cups unsweetened almond milk

  • 1⁄4 cup Truvía® Brown Sugar Blend

  • 1 cup raisins

  • 2 Tbsp butter, unsalted, softened

  • 3⁄4 tsp ground cinnamon

  • 1⁄4 tsp ground nutmeg

  • 1⁄2 tsp vanilla extract

Directions

  • 1.  

    Lightly coat the inside of a 4 quart slow cooker with cooking spray, set aside.

  • 2.  

    In a large bowl combine cooked rice, almond milk and Truvía® Brown Sugar Blend.

  • 3.  

    Stir in raisin and spices.

  • 4.  

    Transfer into greased slow cooker.

  • 5.  

    Cover and cook on low-heat for 2-3 hours.

  • 6.  

    Mix well and serve.

  • 7.  

    Refrigerate unused portion in sealed container.
Brown Rice Pudding in the Slow Cooker is rated 4.8 out of 5 by 28.
Rated 5 out of 5 by from Sounds great ! The recipe is great, and the sweetness is just right. The only thing I changed was instead of greasing the slow cooker, adding 1 tablespoon of butter tasted better and still provided the amount of non-stickness for the pudding. And because Truvia tastes just as good as sugar without raising my glucose level as compared to using full sugar; makes this dessert taste even sweeter.
Date published: 2017-01-05
Rated 5 out of 5 by from Delicious and Easy I love rice pudding and I've always wanted to try a pudding made with brown rice. I chose the perfect recipe! I love the light sweetness from the Truvia, the creamy richness, and the texture from the brown rice. Making it in a slow cooker makes it so easy and convenient! Another go to recipe from Truvia!
Date published: 2017-01-06
Rated 5 out of 5 by from Brown Rice Pudding in the Crock Pot The pudding is delicious! It is just sweet enough with wonderful cinnamon, plump raisins and just the perfect texture, too. The bonus is cooking in the Crock Pot! We like it warm or chilled with a splash of Half -n- Half plus an extra sprinkle of cinnamon. Nutritious, less calories and Yummy!
Date published: 2017-01-04
Rated 5 out of 5 by from Simple to make! I made this for the first time New Years Day, resolution! I have a small apartment in a prewar building in NYC and have learned to make do with a crockpot and hot plate. This was a cinch to make, used ingredients I had on hand so no special trip to the store.
Date published: 2017-01-04
Rated 5 out of 5 by from BROWN RICE PUDDING I made this recipe and was wonderfully surprised----it is really good and sticks to your ribs for a long time. The balance of sweetness, raisins, and oatmeal is perfect. I'll be making this recipe for a long time to come.
Date published: 2018-03-28
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