Creamy Almond Brown Rice Pudding Recipe
This Creamy Almond Brown Rice Pudding Recipe is rich and flavorful, and comes together in just 20 minutes thanks to a secret ingredient!
Servings 4 servings
Stir together the brown rice farina, milk, water, sugar, salt, and mahlab in a medium saucepan.
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.
Remove from heat and stir in the vanilla and almond extracts.
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.
Serve chilled, with the almonds sprinkled decoratively on top.
- This pudding can be served immediately if you like it hot. However, once it cools down, it’s hard to reheat because the consistency changes, so I recommend serving it right away if you want to serve it hot.
Serving: 0.75cup | Calories: 255kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 226mg | Potassium: 256mg | Fiber: 1g | Sugar: 26g | Vitamin A: 296IU | Calcium: 216mg | Iron: 1mg