Brown Rice Pumpkin Pudding Recipe

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Brown Rice Pumpkin Pudding
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  1. Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
  2. In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is.
  3. When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.82 Kcal (761 kJ)
Calories from fat 17.74 Kcal
% Daily Value*
Total Fat 1.97g 3%
Cholesterol 6.1mg 2%
Sodium 55.98mg 2%
Potassium 247.89mg 5%
Total Carbs 35.59g 12%
Sugars 18.71g 75%
Dietary Fiber 1.53g 6%
Protein 5.04g 10%
Vitamin C 0.4mg 1%
Iron 0.6mg 3%
Calcium 160.4mg 16%
Amount Per 100 g
Calories 96.35 Kcal (403 kJ)
Calories from fat 9.4 Kcal
% Daily Value*
Total Fat 1.04g 3%
Cholesterol 3.23mg 2%
Sodium 29.67mg 2%
Potassium 131.37mg 5%
Total Carbs 18.86g 12%
Sugars 9.91g 75%
Dietary Fiber 0.81g 6%
Protein 2.67g 10%
Vitamin C 0.2mg 1%
Iron 0.3mg 3%
Calcium 85mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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