Cherry Almond Brown Rice Pudding

Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 minutes
  • Cook: 55 minutes

The velvety texture of this pudding is achieved by baking it in a simple water bath.


3 eggs, beaten
1 1/2cups 1 percent low-fat milk
1/3cup packed brown sugar
1teaspoon vanilla extract
1/2teaspoon almond extract
1teaspoon cinnamon
1cup cooked brown rice
1/2cup dried cherries
1/2cup almonds, toasted, coarsely chopped (optional)


  1. Preheat oven to 350F.
  2. Combine eggs, milk, sugar, vanilla, almond extract and cinnamon in a medium mixing bowl.  Beat until well combined (but not foamy.) Stir in rice and cherries. Pour mixture into 1 1/2-quart casserole dish. Place dish in a 2-quart square baking dish or pan on an oven rack. Pour boiling water into the baking dish around the casserole dish to a depth of 1 inch.
  3. Bake 45 to 55 minutes, until a knife inserted near center comes out clean. Serve warm or room temperature. Garnish with almonds.


Nutritional Info *per serving

  • Calories 181
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 109mg
  • Sodium 69mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 23g
  • Protein 6g