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Brown Rice Pudding

A great dessert for hungry kids.

Recipe for Brown Rice Pudding, contributed by Janey Macleod

This is a filling dessert which my kids love. It's perfect when served from the oven on a cold day, but also nice as a left-over, either cold or warmed up in the microwave. The quantities give here are for eight portions.

  • 1½ cups (9½ oz, 250 g) raw brown rice
  • About 3½ cups (28 fl oz, 840 ml) water
  • 1 tbsp. honey (or to taste)
  • 1 medium sweet apple, peeled, cored and coarsely grated
  • 3/4 cup (2½ oz, 60 g) raisins
  • 1 cup (8 fl oz, 240 ml) light (single) cream
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves

Oven: Pre-heat to 325F (170C)

Rinse the rice and put it in a large pan. Cover with the water. Bring to the boil, then turn down the heat and simmer gently for about 35 minutes or until the rice is tender. Add more water if necessary. If the water has not been fully absorbed, cook for a little longer until it has.

Mix the rice with the other ingredients. Transfer to an oiled oven-proof dish . Bake, covered, for 30 minutes, then remove the lid and bake for a further five minutes.

Recipe for Brown Rice Pudding (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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