Creamy Almond Brown Rice Pudding
Prep time: 
Cook time: 
Total time: 
Yield: 4 (about ¾ cup) servings
  • ¾ cup (123 g) Bob’s Red Mill Creamy Brown Rice Farina
  • 3 cups (710 ml) reduced-fat milk (not skim)
  • ⅓ cup (67 g) sugar (or ¼ cup/60 ml honey)
  • ¼ plus ⅛ teaspoon salt
  • ⅛ teaspoon ground mahlab
  • 1½ teaspoons pure vanilla extract
  • ¾ teaspoon pure almond extract
  • 2 teaspoons toasted almonds, finely chopped
  1. Stir together the brown rice farina, milk, sugar, salt, and mahlab in a medium saucepan.
  2. Bring to a gentle boil over medium heat, then turn heat down slightly and simmer (uncovered) until thickened, about 5 to 7 minutes, stirring frequently.
  3. Remove from heat and stir in the vanilla and almond extracts.
  4. Carefully ladle into 4 individual-sized bowls. Cool to room temperature, and then refrigerate until fully chilled (about 2 hours). You can place a piece of plastic wrap directly on top of each pudding if you don’t want a “skin” to form.
  5. Serve chilled, with the almonds sprinkled decoratively on top.
To Serve Hot: This pudding can be served immediately if you like it hot; once it cools down, it’s hard to reheat though (the consistency changes), so I recommend serving it right away if you want to serve it hot.
Recipe by An Edible Mosaic™ at