Brown Rice Pudding


  • 3 c. soy, almond or coconut milk
  • 1 Tbsp. vanilla
  • 1/2 tsp. salt, opt.
  • 1/3 c. Florida cane crystals
  • 1/4 c. cornstarch
  • 1/4 c. golden raisins
  • pinch of nutmeg
  • 1 1/2 c. cooked brown rice
  • pinch of cinnamon, opt.


  1. Mix cornstarch with a little of the milk. Bring remaining milk to a boil, add vanilla, nutmeg, salt, cane crystals and raisins.
  2. Stir in cornstarch mixture. Add rice and cinnamon; cook, stirring until thickened. Pour into serving dishes, chill in refrigerator and garnish with fruit, or a little cinnamon or nutmeg.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.