Warm and creamy bowl of hearty sweet maple brown rice pudding, this is cozy in a bowl with a big C. It does not get any more satisfying than this. And yes, this dessert is made out of brown rice! Vegan, healthy and gluten-free.
I make puddings, custards or mousses so often! They are usually so easy to make and I love to hide wholesome ingredients into the mixture. Like this avocado chocolate mousse made with only 3 ingredients or this vegan raspberry mousse made from silken tofu. They always are a hit!
I made this rice pudding trying to reuse my leftovers cooked brown rice. Oh, it was such a success.
You can find different versions of rice pudding all over the world. Few examples are the Rizogalo in Greece (milk, eggs, sugar, vanilla and cinnamon) or the Indian version called Dudhapak (milk, sugar and saffron) or also the Arroz con leche in Spain (milk, sugar, cinnamon and lemon zest). The ingredients and cooking methods can differ a lot even within the same region.
How to make this maple brown rice pudding?
The idea behind making rice pudding is to pretty much overcook the rice to make it glutinous and creamy. Almost like a sweet version of a risotto. Using brown rice instead of white rice will help keep the shape of the grain, but still, you will end up getting a creamed and milky result.
1- First, cook brown rice like I would normally cook it. I cook mine in large amount in the Instant pot because we are brown rice addict in this house (batch cooking!), but just cook it on the stove if you want to.
2- Once the rice is cooked, it’s time to add all the good stuff of your choice: non dairy milk, sweetener and flavoring-spices and keep cooking the rice until you reach a delicious pudding texture.
3- When ready, top your bowl with fun things, like fresh fruits, nuts or shredded coconut to add more flavors and textures.
This is such a great way to use your brown rice leftovers or batch cooked brown rice and turn it into a delicious sweet treat!
Keep this maple brown rice pudding lower in sugar:
If you want to use this recipe to eat like a breakfast or if you want to cut as much sugar as you can from your diet, then add mashed bananas to the rice and use just a little bit of maple syrup. I recommend to add the mashed bananas at the end when the pudding is all ready. Also, if you would like a good drizzle of maple syrup on top, then use less of it during the cooking step (maybe 2 tbsp instead of 4).
Maple brown rice pudding
- 2 cup COOKED brown rice
- 1 1/2 cup unsweetened unflavored non dairy milk or more for serving
- 3-4 tbsp maple syrup
- 1 tsp vanilla extract
- Make sure to use COOKED brown rice for this recipe. Cold rice straight from the fridge is perfect, so this is a great way to use your batch cooked rice or the leftover from last night dinner. Just cook some brown rice as you normally do before moving forward with the recipe if necessary.
- In a medium pot, combine the cooked brown rice, non dairy milk, maple syrup and vanilla extract. Bring to a very gentle boil, then reduce the heat to medium-low and cook for about 20 minutes mixing occasionally. I like to keep the pot half covered during the cooking process to avoid overflowing. The pudding is ready when you reach a creamy texture. Enjoy!
- ***To serve: I like to top my pudding with roasted sliced bananas. Just roast them in a non stick pan with a teeny tiny bit of vegan butter until browned. Any fresh fruits and nuts would also be great to top the pudding. Add some more milk on top when serving if desired.