Healthy Brown Rice Pudding (No Refined Sugar)
This healthier brown rice pudding recipe is creamy, comforting, and naturally sweetened—made without any refined sugar. Using wholesome ingredients like brown rice, plant-based milk, and natural sweeteners, it’s a healthier twist on a classic dessert that doesn’t compromise on flavour.
Slow-cooked until perfectly tender, the rice develops a rich, velvety texture with a subtle nuttiness that pairs beautifully with hints of vanilla and warm spices. It’s the kind of simple, nourishing recipe that feels just as good to eat as it does to make.
Perfect for a quick and healthy breakfast, dessert, or a cosy snack, this refined sugar-free vegan rice pudding is easy to prepare and wonderfully versatile. Serve it warm for a comforting treat or chilled for a refreshing, make-ahead option—either way, it’s a delicious staple to have on hand.
Takes: with leftover cooked rice 40 minutes
Makes: 4 serves
Ingredients
- Brown rice, leftover and cooked – 2 cups
- Milk, coconut, soya or regular or your choice – 510g (2 1/2 cups)
- Sweetener, maple, date, or apple sauce – 2-3 tablespoons (optional)
- Cinnamon – 1/4 ts
- Vanilla sugar or essence – 1 ts
- Raisins – 70g (1/3 cup) (optional, my mum's way)
Method
- Boil the brown rice until soft, or use cooked brown rice.
- Add milk, sweetener, cinnamon and raisins to a saucepan, bring to the boil, then simmer for 30 minutes until thick. Then add vanilla and, optionally, 2 tablespoons of yoghurt for a creamier texture. Cool slightly before serving with the lid on. In my video, I left it for about 20 minutes.
- Serve with fresh fruit and toasted nuts and or seeds.
Sue Maree P Tips
- Brown rice: if you have leftover rice and you aren't planning to use it straight away, cool, then store it in the freezer. I made this video with leftover rice, which I froze and then defrosted overnight, before filming.