This barbecue beef is excellent and incredibly simple to make.
| Prep Time: | 10 mins |
| Cook Time: | 18 mins |
| Additional Time: | 20 mins |
| Total Time: | 48 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 ¾ cups cooked brown rice
- 1 ¼ cups milk
- ½ cup white sugar
- ¼ teaspoon salt
- 1 cup milk
- 1 egg, beaten
- ¼ teaspoon ground cinnamon
- ⅔ cup golden raisins
- ½ tablespoon butter
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
- Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
- Remove from heat and stir butter and vanilla extract into mixture.
- Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.
- If you enjoy rice pudding cold, then chill for 3-4 hours.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 187 mg |
| Sugars | 38 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Little too sweet, but good anyway.
Very disappointed. I followed the directions but it never became pudding. It’s more like sweet crunchy soup. Waste of good ingredients.
We’re trying to get healthier, and I nearly only use brown rice. I had never tried rice pudding with brown rice, so I gave this a whirl. It wasn’t bad, but it was nothing like the incredible white rice pudding we’re used to (Creamiest Rice Pudding on this site). We’ll be going back to that for rice pudding and saving the brown rice for suppers. If you do make this, cut the sugar to 1/3 cup; no more is needed.
The brown rice texture was great, and the sweetness was perfect for my liking.
This rice pudding is yummy! I made this recipe as written and I enjoyed it. I may use less sugar next time but it wasn’t too sweet for me as written.
Excellent recipe! This is my go-to recipe whenever I have leftover brown rice. It is sweet, but not overly so. The longer you stir the thicker it gets. Yum!
great recipe. I did reduce the milk some as I like mine thicker, but thank you! It is delicious!!
Tried this recipe because I wanted to find an alternative to using Jasmine rice. Especially since I am having to use Brown Rice as the alternative. I cooked it following the directions and I became concerned when the consistency was not like my grandmother’s recipe that has been passed down to me. The end result was very watery, soupy and not the same or similar consistency that was expected. I ended up adding more egg and sugar to compensate and it was close but not the same.
Yum! I’ve never had rice pudding so I wasn’t sure what I was in for. My husband has diabetes so I used a bit less than 1/2 cup of Splenda and 1 T packed brown sugar in place of the sugar. Still not really good for a diabetic, but he can have a few bites. I only had regular raisins and they were pretty packed together so I added them in early. This gave them a bit of time to plump up. I make a homemade version of pumpkin pie spice so I used that in place of the cinnamon & used more because I love it 🙂 Thanks for sharing!
As written, I would give this a 2 (reduce the sugar & it might get bumped up). It is EXTREMELY sweet, TOO sweet. Coming from me (who has a candy stash @ ALL times), this says alot! I love sweet stuff, cake, cookies, chocolate, Airheads, you name it. I love the stuff, but this is comparable to swallowing a spoonful of sugar 😛 It got the extra star from the vanilla & brown rice together, otherwise I would’ve given it a 1. I was really craving rice pudding, but this did NOT do it for me. :
This is excellent! I made it with Splenda, but it still tasted awesome! I will be making it again soon!
I was looking for a way to use up left-over brown rice. This turned out great!
I was looking for a brown rice version and decided to try this one. Very good! I will make this again! Thank you, C. Taylor