Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Baked Brown Rice Pudding

Scott Phillips

Servings: four to six.

This one is my family’s favorite. Brown rice gives a deep, nutty flavor, while a sugared nut topping delivers crunch. Precooking the rice shaves off half the baking time.


For the pudding:

  • 1/2 cup raw brown rice
  • 1/3 cup packed dark brown sugar
  • 1/4 cup raisins
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • Pinch ground nutmeg
  • Pinch salt
  • 1 can (12 oz.) evaporated milk
  • 1-1/2 cups heavy cream

For the topping:

  • 1 Tbs. unsalted butter
  • 4 oz. (1 cup) walnuts, chopped medium coarse
  • 2 Tbs. sugar

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 360
  • Fat (g): 40
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 105
  • Sodium (mg): 150
  • Carbohydrates (g): 45
  • Fiber (g): 2
  • Protein (g): 9


  • Put the rice in a medium saucepan and cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the rice is tender, about 30 minutes. It should still have a little bite to it.
  • Heat the oven to 300°F. Have ready a shallow, 2-qt. baking dish. When the rice is cooked, drain it well in a fine-mesh sieve and put it in the baking dish. Add the brown sugar, raisins, vanilla, cinnamon, nutmeg, and salt to the rice. Wipe out the rice saucepan and add the evaporated milk and heavy cream. Over medium-high heat, bring the liquids barely to a boil and then pour them into the baking dish. Stir the mixture a few times until the ingredients are well dispersed and the sugar has dissolved. Bake until the top is browned, the liquid is reduced and thick, and the rice is tender, 1-1/2 to 2 hours.

  • Meanwhile, make the topping: In a small skillet over medium heat, melt the butter. Add the chopped nuts and sprinkle on the sugar. Cook over medium heat, stirring often to ensure even browning, until the nuts are toasted and the sugar is caramelized, about 10 min. Remove from the heat and immediately transfer to a bowl to cool completely. Just before serving, break the cooled nut topping apart and scatter over the entire pudding before serving.


Rate or Review

Reviews (2 reviews)

  • gosherd | 01/26/2019

    Please, for the love of all things delicious, change out that photograph! Friends and I are currently comparing it to something other than food. It’s gotten to the point that I joined this site JUST to ask you to change it to a photo that looks like the actual completed dish, not a wet messy hand that looks like it’s playing in non-food. Don’t make me say what it looks like. Just know I farm and it’s reminiscent of what I don’t like to step in out here.

  • User avater
    chefjeff | 01/06/2011

    Happy here, to be the first reviewer of a recipe that is going to be made over and over again at Camp Jeff and Owen! I was early for an appointment and did what I like to do on my smart phone, namely hang out at Fine Cooking. This is where I found the recipe for Baked Brown Rice Pudding. For me an Abigail Johnson Dodge recipe is always worth checking out, as this woman really knows her stuff. This recipe proved it. So delicious and creamy, and nutty from the texture of the brown rice. I used an 8" square glass 2 quart dish, and found 90 minutes of baking at 300 to be the perfect timing...the recipe gives you 90-120 minutes for the timing. Two slices were eaten last night after having cooled from the oven. Tonight's final slices will have us seeing the difference of room temp, versus chilled. Definitely do not skip the crunchy, toasty, and slightly sweetened walnut topping. Simply ummmazing!Cheers all,Jeff

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.