Sweet ‘n’ Creamy, Too-Good-To-Pass-Up Hot Rice Pudding


Yield: 4 Servings
Prep Time: 1 hour (See tip to reduce prep time to 15 minutes or less.)

There is something about rice cereal, a.k.a. rice pudding, that sounds kind of old fashioned, and it seems to me that many people don’t really gravitate toward it these days. I challenge the trend! Nourishing to the body, nurturing to the soul, and quickly becoming a favorite with my nutrition clients, this hot and creamy cereal is so good that I’ll eat it nearly anywhere, any time.

1 cup short grain brown rice
2 cups water
3/4 cup vanilla-flavored non-dairy milk
1/3 cup dried cherries or other dried fruit
2-4 tablespoons pure maple syrup


Place the rice and the water in a small, heavy-bottomed pot. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes or until all of the water is absorbed. Stir in the milk, dried cherries, and maple syrup to taste. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 5-10 minutes or until desired thickness is achieved. Serve immediately.

Tip: To reduce prep time to 15 minutes or less, use 2 cups leftover rice in place of cooking fresh rice for the recipe.

Nutritional Information:

Per Serving: 248 calories; 2 grams fat; 0 milligrams cholesterol; 53 grams carbohydrate; 5 grams protein.

Maribeth Abrams is a certified nutritional consultant, cooking instructor, and author of Tofu 1-2-3 and The 4-Ingredient Vegan.

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