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Brown Rice Pudding with Maple Syrup, Raisins, and Cinnamon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 59 reviews
  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy and comforting Brown Rice Pudding recipe is a wholesome twist on the classic dessert, featuring cooked brown rice simmered with milk, maple syrup, and warm spices. Richened with heavy cream and thickened to a luscious consistency with cornstarch, it's studded with sweet raisins and optionally topped with coconut flakes for extra texture. Perfect served warm or chilled, this pudding makes a nutritious and satisfying treat or snack, offering whole grain goodness and naturally sweet flavor.

Ingredients

Base Ingredients

  • 2 cups cooked brown rice
  • 2 cups whole milk, divided
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt (Omit if rice was salted when cooking)

Thickening & Flavor

  • 1/4 cup heavy cream (or substitute additional whole milk)
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon

Add-ins & Optional Toppings

  • 1/3 cup raisins (or golden raisins, currants, or finely diced dates)
  • Optional: coconut flakes for serving

Instructions

  1. Prepare Ingredients: Gather all ingredients including cooked brown rice, milk, maple syrup, salt, heavy cream, cornstarch, cinnamon, and raisins.
  2. Combine Rice and Initial Milk: Add the cooked brown rice, 1 cup of whole milk, maple syrup, and salt (if using) into the Instant Pot or a medium-sized pot if using stovetop.
  3. Heat to Simmer: If using the Instant Pot, press the sauté button and bring the mixture to a simmer, then press the sauté button two more times lowering the temperature to 'less' (low). If using stovetop, bring the mixture to a simmer over medium heat and then reduce to medium-low. Stir frequently to prevent sticking.
  4. Cook and Thicken: Continue cooking and stirring often for about 10 minutes until the mixture thickens slightly.
  5. Prepare Thickening Mixture: In a small bowl, whisk together the remaining 1 cup of milk, heavy cream, and cornstarch until smooth.
  6. Add Thickener and Flavorings: Slowly stir the milk mixture into the rice pudding base, then add the raisins and ground cinnamon. Stir constantly to combine well.
  7. Simmer to Finish: Return to a simmer and cook over low (Instant Pot) or medium-low heat (stovetop) for another 5-7 minutes, stirring constantly until the pudding thickens to your preferred consistency. Keep in mind it will thicken more once cooled.
  8. Final Touches: Remove from heat. Taste and adjust sweetness by adding extra maple syrup or additional fruit if desired.
  9. Serve: Serve the pudding warm or chilled. If serving chilled, taste again and sweeten if needed. Optionally, sprinkle with coconut flakes before serving.
  10. Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days. The pudding will thicken when chilled; gently reheat or stir in cold milk to loosen before serving.

Notes

  • Omit salt if your cooked rice was salted.
  • The pudding thickens as it cools, so leave it slightly thinner than desired when cooking.
  • Substitute raisins with golden raisins, currants, or finely diced dates for variety.
  • You can use additional whole milk instead of heavy cream for a lighter pudding.
  • To reheat refrigerated pudding, stir in a little milk and warm gently to desired temperature.
  • Coconut flakes are optional but add a nice texture and flavor contrast.

Find it online: https://ivysrecipes.com/brown-rice-pudding-with-maple-syrup-raisins-and-cinnamon-recipe/