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Small Glass Dishes of Brown Rice Pudding Recipe with Spoon on Top of One Dish

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!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 255kcal



  • 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