Plant-Based

Cinnamon & Raisin Brown Rice Pudding

This make-ahead brown rice pudding tastes best the next day, after the flavors have had time to meld in the fridge. Whether you serve it for breakfast, a snack or dessert, it's a definite crowd-pleaser and a great dish to make on a Sunday afternoon to have for the week!

CASSIDY SAYS:
“There is nothing better than a warm, comforting bowl of rice pudding on a chilly day, or when you’re sick with a cold. Try this recipe when you are in the mood for something your mom used to make! The best part? It’s healthy, clean and sugar-free!”

Want more like this brown rice pudding? Try this chocolate pudding recipe.

Servings
4
Prep Time
10 min
Cook Time
70 min
Duration
80 min

Ingredients

  • 1/3 cup short-grain brown rice
  • Pinch sea salt
  • 1 1/3 cup low-fat plain unsweetened soy, almond, or rice milk
  • 2 tsp raw honey
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 cup organic unsweetened raisins

Preparation

  1. Cook rice according to package directions.
  2. In a Dutch oven, combine rice and salt. Add milk and cook at medium, stirring constantly, for 1 minute. Stir in remaining ingredients, adding raisins last. Reduce heat to medium-low and cook, stirring every 2 to 3 minutes, for 10 minutes, until set. Turn off heat, cover and let sit for 5 minutes.

Nutrition Information

  • Serving Size 3/4 cup
  • Calories 131
  • Carbohydrate Content 26 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 80 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g