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Brown Rice Pudding Recipe

Serving of Brown Rice Pudding

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 Great Rice Pudding I followed the recipe with the exception of substituting coconut milk for the almond milk. It was really soupy at first but it firmed up within an hour. It turned out fantastic!
Date published: 2019-01-28
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
Rated 5 out of 5 by from Awesomely edible for a diabetic with a sweet tooth I am definitely coming back and doing more recipes!!! i like the slow cooker for the brown rice.
Date published: 2017-01-26
Rated 5 out of 5 by from Slow Cooker caught my eye! What could be easier? The aroma of cinnamon in the air tantalized my taste buds for several hours! This recipe is outstanding! I would recommend anyone make it!
Date published: 2017-01-26
Rated 5 out of 5 by from Great for sweet cravings I've tried this recipe with sugar and Truvia side by side, different batches and I swear I could not tell the difference. Creamy, rich, delicious.
Date published: 2017-01-21
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