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Brown Rice Pudding

Course Breakfast, Dessert, Snack


  • 2 cups water
  • 1 cup short-grain brown rice
  • 1/2 cup cooked wheatberries
  • pinch of salt
  • 4 cups milk of choice
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • generous 1/2 C raisins


  • Cook rice in 2 cups of water with a pinch of salt.  Bring to a boil and then cover and simmer 40 minutes.  Remove rice from the heat.  Add the wheat berries(if you have some and want to use them, they add a great chew to the pudding, but it's not necessary - just what I had on hand this time), milk, honey or other sweetener, vanilla and cinnamon to the pot with the rice and stir well.  I always add a little more honey at the end of the cooking so don't be afraid to do that.  If you taste it right away keep in mind it will cook down quite a bit so the sweetness will be concentrated.  Also, we usually only have full fat milk in the house for the kids so I use half dairy milk and half almond milk or even slightly more almond milk to dairy.  This way is still incredibly filling and rich.
  • Bring to a low boil over medium-low heat, stirring often.  Cook for about 30 minutes till the rice becomes very creamy adding the raisins in the last 15 minutes of cooking.  At the end you'll need to stir more frequently to prevent it from scorching on the bottom of the pot, be very careful.  Once thickened turn off the heat and leave on the stove for 10-15 minutes.  Then you can either serve warm or chill in the fridge and serve it cold.  Either way is good, but it's best served warm on a cold rainy day :)