Creamy Brown Rice Pudding

Creamy, delicious and nutritious.


  • 1 cup uncooked short grain brown rice
  • 1 cup milk
  • 1 cup water
  • 1/4 cup coconut palm sugar or brown sugar
  • 1 cup water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter (optional)
  • 1 egg yolk (optional)
  1. Add rice, water, and milk to a saucepan and bring to a boil. While you are waiting for it to come up to temperature, add in the cinnamon and coconut palm sugar.
  2. Reduce the heat and simmer, covered, until the liquid is absorbed. note: I’m not sure how long this will take. The one and only time I made this recipe, I had to leave the house before the liquid had absorbed, so I threw it in a 225 degree oven for about an hour. When I came home it was ready for the next step.
  3. Raise the heat to medium/low and stir in about 1/4 milk. At this point temper the egg and add it. Cook it down for a minute. Continue to add milk and heat through until it becomes the desired consistency. Keep in mind, this will thicken as it cools. I like mine really creamy. I add even more milk when I take it out of the refrigerator if it seems to have thickened up too much. 
  4. Remove from heat. Add vanilla and butter, if using.

Serve hot or cold – for dessert or breakfast!

Germinated (Sprouted) Brown Rice

Why sprout?
  • When sprouting rice, enzymes produced during the budding process break down sugar and protein increasing its nutrients and digestibility.
  • The flavor and texture of the rice is transformed, giving it a tender, delicious, mildly sweet, and nutty flavor.
See the tiny sprouts appear


  • 1.5 cups brown rice (I prefer short grain)
  • Water to cover about an inch over the rice


  1. Rinse brown rice until the water runs clear.
  2. Place the rice in a bowl and cover well with filtered water.
  3. Let stand 12 hours or overnight.
  4. Pour rice into a strainer and rinse well.
  5. Set the strainer over a bowl to drain, out of direct sunlight. Cover with a clean dishtowel to keep free of dust.
  6. Every 8-12 hours, rinse the rice well.
  7. After 24 to 48 hours, small sprouts will appear. Use or refrigerate the rice until ready to use.


Cook as you would cook regular brown rice, using slightly less water (for the 1 1/2 cups of rice in this recipe, use 2 cups water). The cooking time will also be shorter. Check after 30 minutes.

Makes a great rice pudding!