This remarkably creamy brown rice pudding is full of flavor and is 100% eggs and dairy-free. It’s quick and easy to make. You’ll need only 5 wholesome ingredients and just a few minutes of your time.
This brown rice pudding recipe is vegan, naturally gluten-free and so simple to make. It provides the same comforting creamy treat and cinnamon flavor from your childhood but a lot healthier, with no eggs or heavy cream.
Cook your rice in advance and then you can have this rice pudding ready in a few minutes whenever you want. Enjoy it as a healthy breakfast, snack, or dessert.
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Recipe Highlights
- Dietary – vegan, whole food, naturally gluten-free, nut-free, refined sugar-free, and oil-free, soy-free
- Quick and easy to make
- Ready in 10 mins
- Only 5 simple ingredients
- Naturally sweetened with fruit
- Allergy-friendly
- Budget-friendly
- Easy to customize to your preferences
- Perfect for a healthy breakfast or dessert
- A yummy alternative to oatmeal for breakfast
Simple Whole food Ingredients
For this creamy brown rice pudding, you’ll need only 5 simple ingredients. It is free of sugar and other harmful processed stuff. Here is what you need:
- cooked brown rice – this is why this recipe is so quick, it uses cooked rice. Cook the rice in advance or use leftover rice and then you have your pudding ready in minutes.
- plant-based milk – feel free to use any unsweetened dairy-free milk – almond, soy, oat, etc. I used almond milk for this recipe as I had one opened in the fridge.
- mashed banana – it sweetens the rice pudding naturally and makes it even more creamy.
- dates – I usually make it with 1 date only, but you can chop 2 or more for a sweeter flavor. For alternatives to dates, you can try raisins, cranberries, or dried figs. You can also omit dried fruit if you prefer.
- cinnamon – pairs perfectly with the rice pudding and gives it a wonderful scent
For the full ingredients list, measurements, and instructions, please find the recipe card below.
Why Make This Brown Rice Pudding Recipe
This brown rice pudding recipe is quick and easy to make. It is a great way to use leftover rice. It has a creamy and comforting texture. It is satisfying and you can have it for breakfast, snack, or dessert.
This vegan brown rice pudding is a delicious and healthier alternative to traditional rice pudding as it is made with whole food ingredients and is naturally sweetened with fruit instead of refined sugar, keeping your blood sugar level stable.
Brown rice contains more fiber, vitamins, and minerals than white rice. It is also a complex carbohydrate, which means it provides sustained energy and keeps you feeling fuller for longer.
This vegan brown rice pudding is made with plant-based milk that is lower in calories, saturated fat, and cholesterol than dairy milk. It is flavored with cinnamon which has been shown to have anti-inflammatory properties and may help regulate blood sugar levels.
It can be customized to your taste preferences by adding different flavors and toppings. For example, you can add fruits like berries or mango, nuts like almonds or walnuts, or even chocolate chips for a sweet treat.
This Quick Brown Rice Pudding Recipe is
- vegan (egg-free & dairy-free)
- whole food
- gluten-free
- nut-free
- healthy
- refined sugar-free
- made with 5 simple ingredients
- quick and easy to make
- remarkably creamy and thick
- with a light cinnamon scent and flavor
- perfect for a healthy breakfast, snack, or dessert
How to Store
Let cool before storing.
Fridge: Store in an air-tight container for up to 5 days.
Rice pudding can be enjoyed cold or reheated in the microwave or stovetop, stirring in some additional milk to adjust the consistency if needed.
How to Serve
- Enjoy it for breakfast – try topping your rice pudding with chopped fruit like apples, berries, mango, fresh strawberries, or your favorite nuts or seeds
- Have it as a dessert or snack – serve it with chopped walnuts or pecans and a sprinkle of cinnamon on top, you can even try it with chocolate chips
More Creamy Vegan Options
- Healthy Chocolate Overnight Oats
- Baked Oatmeal with Blueberries
- Chocolate Chia Seed Pudding
- Healthy Quinoa Breakfast Bowl
- Quick and Creamy Energy Breakfast
- Banana Breakfast Oatmeal Cookies
If you try this Quick Brown Rice Pudding Recipe, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Quick Brown Rice Pudding Recipe
Ingredients
- 1 cup (160 g) brown rice, cooked
- ½ cup (120 ml) unsweetened plant-based milk, e.g. almond, soy, oat
- 1 (110 g) ripe banana, mashed
- 2 regular dates, chopped
- ½ tsp cinnamon
Instructions
- In a small saucepan combine all ingredients for the rice pudding and stir well. Cook over low heat for about 5 mins without a lid until it thickens, stirring occasionally.
- Enjoy warm or let it cool before serving. The rice pudding will continue to thicken with time so feel free to add a splash of milk to adjust the consistency if needed.
Notes
- The rice pudding should be thick and creamy. If it is too thick add a little more milk, if too thin let simmer longer.
- For alternatives to chopped dates, try raisins, cranberries, or chopped dried figs.
- You can use any dairy-free milk – almond, soy, oat, etc.
This was the perfect recipe at the right time! I followed a rice cooker chart I found on the internet and ended up with over cooked, slightly wet brown rice. I try not to waste food and went back to Sir Google to see what the old guy would suggest. I tried this rice pudding and wow is it good, love it. Perfect for a treat after minor foot surgery when I will need quick easy nutritious food for a week or so. Thank you so much.
Hi Barbara,
it’s wonderful to hear that you enjoyed my brown rice pudding recipe! I’m sorry to hear about your experience with overcooked rice, but I’m glad you found a delicious way to repurpose it. Wishing you a speedy recovery from your foot surgery, and I hope the rice pudding continues to bring you comfort and nourishment during your recovery period.
This is a quick easy recipe
Hi Michelle,
thank you! I’m glad you found the recipe quick and easy to follow.
For me organic, sprouted oats are a better alternative to rice–white or brown.
Soaked in water for as little as 20 minutes, they are ready to eat any way you like.
Hi Bush,
I also love oats, they are quick and easy to make.
Sometimes I like to switch things a little bit and have alternatives for oats. That’s why I try to use other grains in breakfast recipes like quinoa or brown rice. It’s nice to have variety.
Thank you!