Brown rice pudding takes the deliciousness of dessert and turns the flavor a bit nuttier thanks to the brown rice and oat milk powder from NOW foods!Gluten free and dairy free!
Rice pudding is one of the oldest and best desserts, born out of simple ingredients that you have on hand. This one is dairy-free and gluten-free, thanks to the addition of NOW Foods organic oat milk powder. Never tried it? Well, consider it a modern-day spin on dried milk. Only in this case, it's a non-dairy addition you'll be using. And that means this dessert is both vegan and gluten-free! Score!
Thank you to NOW Foods for sponsoring this Brown Rice Pudding recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
You start simply enough, by combining the hot water with oat powder. Then you add the brown rice and the sugar, vanilla extract, cinnamon, and sea salt. It doesn't take much hands-on attention. Once the rice comes to a boil, turn it down to a simmer. Let it do so until the rice is tender and chewy. The liquid won't be completely absorbed like it normally would when you cook rice. That's what makes it pudding!
How to Serve and Store Brown Rice Pudding
We love to meal prep this because it's a largely hands-off cooking process, and you can keep this in the fridge for 4 to 5 days, easily. Brown rice pudding is also amazing because you can enjoy it cold, warm, or at room temperature. It's all a matter of preference. This will keep in the fridge, all prepped and ready for you. We like to serve this with berries on the side or even mixed in.
Substitutions and Alterations
You can use white rice if you like but the taste will be a little less nutty; it's your call! You can use short or long-grain rice, and either will work in this recipe. The short-grain rice will cook a bit faster, though, so just be forewarned. Brown rice tends to hold its shape a bit better in bread pudding, but you can really and truly use either!
Change the spices as you like. Cinnamon is always a classic, but nutmeg tastes great, and so do ginger, cloves, cardamom, and allspice. You could even turn this brown rice pudding in a pumpkin spice direction, or play up these spices and add some black pepper and make it more like chai-spiced rice pudding. It's kind of hard to ruin a dish that's sweet, creamy, and gets some favorite spices. Think about how you'd treat oatmeal.
Top with chopped nuts like walnuts or pecans.
Mix in raisins, dried cranberries, dried cherries, or dried blueberries.
Stir in some pumpkin seeds, flax seeds, or chia seeds before serving. Drizzle the top with honey or maple syrup, or agave syrup if desired.
Combine hot water and oat powder in a medium saucepan or pot. Whisk well to combine.
Add brown rice, brown sugar, vanilla extract, cinnamon, and sea salt. Stir well. Bring to a boil over medium heat. Reduce heat to simmer and cook for 50 minutes, covered with lid, stirring occasionally, or until rice is tender and chewy.
Once rice is tender, turn heat off andlet stand covered for 10 minutes.
Divide brown rice pudding among four large compartments of MPOF teal containers and sprinkle with extra cinnamon. Divide berries among small compartments. Refrigerate to chill, or enjoy warm.