This brown rice pudding has been a quiet favorite in my kitchen for years, the kind of recipe that surfaces whenever I want something both simple and soulful. I first learned this version on a chilly afternoon when I had leftover cooked brown rice on hand and a craving for something warm and slightly sweet. The texture is luxuriously creamy without being heavy, with tender grains of rice suspended in a gently sweet, milky custard. The raisins add pockets of chew and a sun warmed sweetness that balances the subtle nuttiness of the brown rice.

I love this preparation because it feels like a cross between a comforting porridge and a delicate custard. It is forgiving to make, which is why it became a weeknight favorite for our family. The milk and egg create a silkiness that coats each grain, while a little butter and vanilla finish the dish with a familiar homey aroma. I often serve it warm straight from the saucepan, but it is just as good chilled the next day, which makes it an ideal make ahead option for busy mornings or easy desserts when friends drop by.

Ingredients

• Brown rice: Use three quarters cup uncooked short or medium grain brown rice for the best creamy texture. Short grain yields a softer, creamier result while long grain stays a touch firmer. I like Lundberg family style short grain for consistent results.
• Water: One and one half cups to cook the rice until tender. Bringing the rice to a full simmer, then covering and reducing the heat yields evenly cooked grains.
• Low fat milk: Two cups total, divided into one and one half cups then one half cup. Low fat milk keeps the pudding lighter while still producing a smooth mouthfeel. Whole milk will be richer if you prefer that.
• White sugar: One third cup to sweeten the pudding. You can substitute a sugar equivalent sweetener at one third the amount if desired, as noted below.
• Salt: One quarter teaspoon to balance the sweetness and enhance flavor complexity.
• Large egg: One beaten egg incorporated at the end to add body and a custard like silkiness when gently cooked into the hot mixture.
• Raisins: Two thirds cup of plump raisins. Golden or dark raisins both work. If your raisins are dry, soak them briefly in warm water and drain before adding.
• Butter: One tablespoon for finishing, which adds gloss and a rounded flavor note.
• Vanilla extract: Half teaspoon to finish with fragrant warmth. Use a pure vanilla extract for the best aromatic result.

Instructions

Cook the rice: Combine one and one half cups water with three quarters cup uncooked brown rice in a medium saucepan and bring to a full boil over high heat. Once boiling, reduce the heat to medium low so the surface barely simmers, cover the pan with a snug lid and cook until the rice is tender and has absorbed most of the water, about forty five minutes. Stir once or twice during cooking to prevent sticking, and check near the end so the grains are tender but not mushy. Build the pudding base: Transfer the cooked rice into a clean saucepan. Add one and one half cups of the low fat milk, the sugar, and one quarter teaspoon salt. Place the pan over medium heat and warm gently while stirring to dissolve the sugar. Bring to a gentle simmer, then reduce the heat slightly and cook, stirring frequently, until the mixture thickens and becomes creamy, typically fifteen to twenty minutes. Watch the bottom of the pan and scrape with a wooden spoon so nothing scorches. Temper and add the egg and raisins: Whisk the beaten egg with the remaining half cup of milk to temper it. While stirring the hot rice mixture constantly, slowly pour in a small ladle of the hot mixture into the egg and milk to raise its temperature, then return the warmed egg mixture to the pan. Continue cooking over medium low for about two minutes while stirring steadily so the egg cooks through without curdling. Stir in two thirds cup raisins. Finish and serve: Remove the pan from the heat and stir in one tablespoon butter and half teaspoon vanilla extract until the butter melts and the vanilla is evenly distributed. Taste and adjust sweetness if needed. Serve warm in bowls with an extra splash of milk or a dusting of ground cinnamon if you like. The pudding will continue to thicken as it cools.

Storage Tips

To maximize freshness, cool leftover pudding quickly to room temperature then transfer into airtight containers and refrigerate. It will keep well for three days. When reheating on the stovetop, add a splash of milk and warm over low heat while stirring, this restores silkiness. Avoid microwaving at high heat as it can create hot spots and overcook the egg. For longer storage, freeze in portion sized freezer safe containers for up to three months. Thaw overnight in the refrigerator and reheat gently.

Ingredient Substitutions

If you prefer a richer texture, swap low fat milk for whole milk or use one cup whole milk and one cup half and half. For dairy free, use unsweetened almond milk or oat milk but note the flavor will change slightly. Brown sugar adds a deeper molasses note if you prefer it to white sugar. For a sugar reduced version, use a sugar like sweetener at one third the measurement. If you want more fruit, substitute diced apples or chopped dates for raisins and simmer a little longer to meld flavors.

Serving Suggestions

Serve warm in shallow bowls with a sprinkle of ground cinnamon or a pinch of nutmeg and an extra pat of butter for shine. For breakfast, top with toasted nuts and a drizzle of maple syrup, and pair with a cup of strong coffee. For dessert, spoon into small ramekins and finish with a dollop of Greek yogurt or a scoop of vanilla ice cream. A scattering of toasted coconut or a few slices of fresh fruit brightens the dish and adds textural contrast.

Cultural Background

Rice puddings are part of many culinary traditions around the world, from Spanish arroz con leche to Indian kheer. This brown rice version carries a modern, whole grain twist on the classic, reflecting a preference for nutty textures and added fiber. Raisins and vanilla are common European influences that became widespread as dried fruit and vanilla became pantry staples. Simple preparations like this one showcase how humble ingredients can create comfort across cultures.

Seasonal Adaptations

In colder months, enhance the pudding with warming spices such as cinnamon, cardamom, or a touch of ground ginger. For summer, serve chilled and fold in fresh berries or stone fruit before serving to add brightness. Holiday versions can include orange zest and chopped toasted almonds or a splash of dark rum warmed into the pudding just before serving for festive depth.

Meal Prep Tips

Make a double batch and portion into individual containers for grab and go breakfasts. Store with a small container of fresh fruit or toasted nuts on the side so toppings remain crisp. Reheat single portions over low heat with a tablespoon of milk, stirring until just loosened. Label containers with the date and consume within three days for best quality.

This brown rice pudding recipe is both practical and sentimental, perfect for quiet mornings and comforting evenings alike. It invites gentle customization and rewards simple care, so make it your own and enjoy sharing it with the people you love.