2 Reviews

I thought this was really good, and appreciate that it's even fairly nutritious. I used skim milk, turbinado sugar, and freshly grated nutmeg. I had to boil the rice a little longer than indicated on the recipe (approx. 10 minutes more), but otherwise followed the recipe as written. Thanks for posting this!

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Aunt Cookie March 22, 2013

I love rice pudding and was looking for one using brown rice. This one turned out great (so rich and creamy), even using 2 percent milk! Cooking the nutmeg into the milk mixture really makes the flavor permeate through the rice (I normally add nutmeg on top when serving). Thanks for posting, Ellie. I'll be making this again!
Roxygirl

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Roxygirl in Colorado August 21, 2011
Brown Rice Pudding