Recipes » Desserts » Stovetop Rice Pudding
T. Colin Campbell Center for Nutrition Studies

Author’s notes: I am one of those people who will eat plain brown rice with salt and pepper, but this dish makes me feel like I won a prize that I didn’t have to do much to earn. If you make a big pot of brown rice at the beginning of the week, you can use leftovers to make this recipe for breakfast—or dessert.


  • 4½ cups cooked brown rice
  • 1 cup golden raisins or other dried fruit (chopped if large, like apricots)
  • ⅓ cup Two-Minute Date Purée or maple syrup
  • 1½ cups unsweetened nondairy milk
  • ½ cup toasted chopped almonds (optional)
  • 2 tsp ground cinnamon
  • 1 tsp vanilla or almond extract
  • Sea salt to taste


  • 1. Combine everything in a medium saucepan and simmer over medium heat for 10 minutes or until thickened.

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