By Grocery List Plus Editorial Staff | Published on June 11, 2026

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Creamy Brown Rice Pudding

Serves 8

255 cal · 125 min

Creamy Brown Rice Pudding

Recipe GLPRb5e4b2d7372c11

4.0(1)
Dessert
125 min
255 cal
Servings: 8
Stovetop
SNAP eligible

A comforting and creamy brown rice pudding made with whole grain brown rice simmered in a blend of evaporated and regular milk, sweetened with sugar and flavored with warm cinnamon and almond extract. This rich, naturally gluten-free dessert is perfect served warm or chilled and yields 8 generous servings.

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Ingredients

4 cups water

2 cups uncooked brown rice

3/4 teaspoon salt

1 (12 fluid ounce) can evaporated milk

2 cups milk

1 cup sugar

1 (3 inch) piece cinnamon stick

1/2 teaspoon almond extract

Directions

  1. Bring the water to a boil in a large saucepan over medium-high heat. Add the brown rice and salt, stirring to combine.

  2. Return to a boil, then reduce heat to low. Cover and simmer for about 45 minutes until the rice is tender and most of the water is absorbed.

  3. Pour in the evaporated milk and regular milk. Add the cinnamon stick and sugar, stirring well to dissolve the sugar.

  4. Simmer uncovered over low heat for 60-70 minutes, stirring occasionally, until the mixture becomes thick and creamy.

  5. Remove from heat and discard the cinnamon stick. Stir in the almond extract.

  6. Serve warm or transfer to a bowl, cover, and refrigerate until chilled. The pudding will thicken further as it cools.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward pantry dessert with no ingredient obstacles—everything is standard stock at any Charlotte grocer, and the cost per serving runs under $0.80 with evaporated milk and sugar as the main drivers. The 125-minute total time is honest but misleading in execution: the rice takes a solid 45 minutes unattended, then the pudding simmers another 20–30 minutes with occasional stirring, making it a back-burner dish rather than a hands-on project. It reheats reasonably well and feeds a family, but the dish is plain enough that it lands as a weeknight comfort option rather than something compelling, and the cinnamon-almond profile works better as a cold leftover than warm.

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