7 Reviews

It's good. Very tasty. I substituted the maple syrup for honey and soaked the rice and cooked it slow to make it more softer and mushy when the whole thing was completed. I also chose not to add the nitmeg. Overall good stuff.

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Paul B. March 26, 2016

This really is pretty bad. Nobody would eat it. I hate to waste food, so I used it in a banana bread recipe. I just substituted 1 1/2 cups of the rice pudding for the 3-4 mashed bananas. I also used half of the sugar and added chopped pecans. It was delicious.

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gretchenmann August 29, 2015

I dont understand how there are positive reviews (maybe they never had rice pudding before). This was so disgusting. The texture was awful -super coarse and thick. I followed the instructions in every way, and I found it weird that it tells you to boil until the liquid had completely evaporated. Doesn't make sense, felt like I was eating overcooked oatmeal. I wouldn't be ranting so much if it wasn't so bad. Sucks I wasted rice on this.

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Christina D. June 23, 2015

This is very yummy, but once I added in the calories for the brown rice syrup and the almond milk, it came to 444 calories per serving. I've got to tinker with it to bring down the calories.

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Beasley January 06, 2013

YUM! I made this with brown mochi rice, and it was incredible! Just love, love, love this recipe, the best sweet rice pudding I've ever had. Thanks so much for sharing!
Made for Healthy Choices ABC tag game.

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Mia in Germany May 21, 2012

My new favorite snack to keep on hand. The texture was a little too coarse so I added a little butter at the end to make it smoother. (no longer vegan, I know) I have also experimented by replacing the vanilla with a shot of brandy, very good. Great for breakfast along with a protien shake.

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Army Cook January 01, 2009
Vegan Brown Rice Pudding