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+ servings

Brown Rice Pudding


  • 2 ½ cup brown rice, cooked
  • 12 oz silken tofu, extra firm
  • 1 cup rice milk
  • ¼ cup maple syrup
  • ¼ cup brown rice syrup
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 1 Tbsp corn starch, dissolved in 2 Tbsp rice milk
  • ½ cup raisins
  • optional toppings nuts, fruit, cinnamon, coconut sugar for sprinkling


  • Preheat the oven to 350° F
  • In a food processor, combine cooked rice with tofu and almond milk. Slowly add maple and brown rice syrups, nutmeg, cinnamon, and vanilla. Process to combine.
  • Add dissolved cornstarch, and raisins. Pulse to combine.
  • Prepare a 9 x 13" pan and pour in mix.
  • Sprinkle cinnamon evenly over the top and bake for 45-50 min, or until the top is bubbling and browned. Remove from oven and cool slightly. Serve warm with nuts, cinnamon, coconut sugar, fruit, and a bit of almond milk on top.