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Brown Rice Pudding

Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It’s a healthy snack or dessert any time of the year.—Lorie Miner, Kamas, Utah
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours + chilling
  • Makes
    4 servings

Ingredients

  • 1-1/4 cups water
  • 1/2 cup uncooked brown rice
  • 3 teaspoons grated lemon zest, divided
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Optional toppings: fresh mango, ground cinnamon and unsweetened coconut flakes

Directions

  • In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
  • Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired.
  • Spoon into dessert dishes. Add toppings as desired.
Nutrition Facts
1/2 cup (calculated without optional toppings): 235 calories, 5g fat (3g saturated fat), 14mg cholesterol, 250mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 8g protein.

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