This brown rice pudding became one of my favorite comfort recipes the winter after a power outage left me with only pantry staples and a stubborn craving for something warm and sweet. I discovered how lush and satisfying brown rice can be when cooked slowly with milk: the kernels become tender but still keep a pleasant, chewy bite that contrasts beautifully with plump raisins and a glossy hint of butter. The texture is creamy without being overly heavy, and the flavor is warmly spiced by vanilla and the natural caramel notes from gently simmered milk and brown rice.

I first made this for a sleepy Sunday brunch and watched my family come back for seconds before the cinnamon could even be sprinkled on top. It’s the kind of dish that wakes up winter mornings and comforts tired evenings. Because it uses basic pantry ingredients like brown rice, sugar, and dried fruit, it’s also a great recipe to reach for when you want something homey and trustworthy without a long shopping list.

Ingredients

• Brown rice (3/4 cup uncooked): Choose a reliable long-grain brown rice such as Lundberg or a local organic brand; it provides the nutty flavor and chewy texture that define this dish. Rinse briefly to remove loose starch before cooking.
• Water (1 1/2 cups): Used to cook the rice until tender. If your rice states a slightly different ratio on the package, follow that package for the initial cook, then adjust the simmer time when combining with milk.
• Low-fat milk (2 cups, divided): I use 1% milk for balance — it keeps the pudding creamy without being heavy. Whole milk will give richer results; non-dairy milks can be used but may change texture.
• White sugar (1/3 cup): Standard granulated sugar melts into the milk and brightens the overall sweetness. Brown sugar or coconut sugar can add deeper notes.
• Salt (1/4 teaspoon): A small amount of salt amplifies the sweetness and roundness of the milk.
• Large egg (1, beaten): Adds silkiness and helps thicken the pudding when tempered into the hot mixture.
• Raisins (2/3 cup): Use plump raisins like Thompson or golden raisins; soak briefly in warm water if they are dry to rehydrate them.
• Butter (1 tablespoon): Finishes the pudding with a glossy, comforting mouthfeel. Use unsalted butter to control sodium.
• Vanilla extract (1/2 teaspoon): Adds fragrant warmth — a must for finishing.

Instructions

Cook the rice:Combine 1 1/2 cups water and 3/4 cup uncooked brown rice in a medium saucepan and bring to a boil over high heat. Once boiling, reduce to medium-low, cover, and simmer gently until tender, about 45 minutes. Check once toward the end: the grains should be tender but intact. Drain any excess water if needed and let the rice sit covered for 5 minutes to steam.Combine rice with milk and sugar:Place the cooked rice into a clean saucepan. Add 1 1/2 cups of the milk, 1/3 cup sugar, and 1/4 teaspoon salt. Heat the mixture over medium heat, stirring frequently to prevent sticking. Bring the mixture to a gentle simmer—do not boil—and cook until the milk has thickened and the mixture looks creamy, about 15 to 20 minutes. Stir with a wooden spoon, scraping the bottom and sides to avoid scorching. This stage develops the creamy body of the pudding.Temper the egg and add raisins:Beat one large egg in a small bowl. To avoid curdling, spoon about 1/4 cup of the hot pudding mixture into the beaten egg while whisking constantly to temper it. Then slowly pour the tempered egg back into the saucepan while stirring. Stir in the remaining 1/2 cup milk and 2/3 cup raisins. Continue cooking for 2 more minutes over low heat, stirring constantly, until the pudding thickens slightly. The egg will help create a silky texture rather than a gelatinous set.Finish and serve:Remove the pot from the heat and immediately stir in 1 tablespoon butter and 1/2 teaspoon vanilla extract. Taste and adjust sweetness if needed. Serve warm in bowls, or transfer to an ovenproof dish to cool slightly. The pudding will set further as it cools; for a looser texture, serve immediately.

Storage Tips

Cool the pudding to near room temperature before storing. Transfer to shallow airtight containers to cool evenly and refrigerate within two hours. Properly chilled, the pudding will keep for up to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of milk, stirring frequently to refresh creaminess. For single-serving reheats, microwave in 30-second bursts, stirring between each burst and adding a teaspoon or two of milk if the texture is too thick. When freezing, portion into meal-sized containers and leave some headspace; thaw in the fridge overnight and rehydrate with milk before heating.

Ingredient Substitutions

If you want to reduce sugar, swap granulated sugar for a sugar substitute such as sucralose-style sweetener at one-third the volume (follow the package instructions since sweetness varies). Whole milk can be used instead of low-fat milk for a richer mouthfeel; full-fat coconut milk is an excellent dairy-free alternative but will lend a coconut flavor. For nutty depth, substitute up to half the butter with a splash of heavy cream. You can replace raisins with chopped dates or dried cherries at a 1:1 ratio — cherries will add a tart contrast while dates bring extra caramel notes.

Serving Suggestions

Serve warm with a dusting of ground cinnamon, freshly grated nutmeg, or a drizzle of honey for adults. For a breakfast presentation, top with toasted sliced almonds and a spoonful of Greek yogurt to add tang and protein. This pudding pairs nicely with hot tea or a strong coffee; for a special occasion, add a small splash of dark rum or bourbon right before serving to elevate the aroma. Garnish with lemon zest for brightness if using sweeter dried fruit like dates.

Cultural Background

Rice pudding has centuries of history and countless regional variations worldwide. In many cultures a simple stew of rice and milk has been a comforting staple; brown rice versions are less common historically but offer a heartier, more wholesome twist inspired by modern whole-grain cooking. This adaptation nods to traditional European and South Asian milky rice dishes, while incorporating American pantry elements like raisins and vanilla. The technique of tempering an egg to thicken the mixture is a classic culinary method used in custards and porridges.

Seasonal Adaptations

For winter, increase the warming spices with 1/2 teaspoon cinnamon and a pinch of ground cloves; add chopped toasted pecans for crunch. In summer, lighten the dish with more fruit — fold in macerated blueberries or sliced stone fruit and serve chilled. During holiday season, soak the raisins in warm spiced tea or rum for an hour before adding them to deepen the flavor profile. For autumn, stir in a couple of tablespoons of canned pumpkin and a teaspoon of pumpkin pie spice for a harvest twist.

Meal Prep Tips

Make a double batch and portion into single-serving containers for easy breakfasts. The pudding thickens in the fridge, so pack an additional small container of milk to stir in when reheating. If transporting for lunches, keep chilled in an insulated bag and heat in the office microwave or enjoy cold with fresh fruit. Label containers with the date and intended reheating instructions so busy mornings stay stress-free.

There’s simple joy in sharing a warm bowl of this pudding with friends or family — it’s forgiving, approachable, and full of small pleasures like creamy milk and sweet pockets of raisin. Make it your own by varying the fruit, sweetener, or spices, and you’ll find it becomes a seasonal favorite in its many forms.