healthy brown rice pudding recipe
Serves: 4 for a snack, 2 for breakfast
  • ½ 13-ounce can coconut milk or ¾ cup
  • ¾ cup almond milk, rice milk or hemp milk
  • ⅓ cup brown rice syrup
  • 2 cups cooked brown rice (short or long-grain)
  • ½ vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
  • 1 bay leaf
  • pinch of salt
  1. Whisk together coconut milk, almond milk and brown rice syrup until blended.
  2. Place the cooked brown rice in a medium, heavy-bottomed pot. Add coconut milk mixture, vanilla bean, bay leaf and salt. Bring to a gentle boil and simmer until most of the liquid has been absorbed by the rice, but is still creamy, about 20 minutes.
  3. Turn off heat and remove vanilla bean and bay leaf. Serve warm or room temperature. Pudding will thicken as it sits.
Other additions: cinnamon stick or cardamom, dried fruit, chocolate chips or chocolate almond milk, pureed pumpkin and pumpkin pie spices, orange or lemon zest
Recipe by Pamela Salzman at