Ginger Brown Rice Pudding

Brown rice pudding flavored with ginger, cinnamon and raisins.

Adapted from Mark Bittman

Ginger Brown Rice Pudding

About This Recipe

Active time:15 minutes
Total time:one hour
This recipe appears in: Serious Entertaining: Comfort Me With Ginger


  • 1 1/2 cups cooked, short grain brown rice
  • 1/3 cup raisins
  • 2 tablespoons unsalted butter
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 tablespoon grated ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 eggs, lightly beaten


  1. 1

    Preheat oven to 350 degrees. Butter a 4-6 cup baking dish.

  2. 2

    Spread cooked rice evenly in baking dish. Sprinkle with raisins.

  3. 3

    In a saucepan, melt butter over medium heat. Add milk, sugar, ginger, cinnamon, and salt and cook, stirring frequently, for two minutes. Take off heat and let cool.

  4. 4

    Whisk beaten eggs into milk mixture until well combined. Pour milk mixture over rice.

  5. 5

    Bake until pudding has set (may still be jiggly in the middle) about 45 minutes.

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