Healthy Baked Brown Rice Pudding

posted in: Bake, First Foods 0

Healthy Baked Brown Rice Pudding |

This was the easiest rice pudding I’ve ever made! Well, in fact, this is the first batch of rice pudding I’ve made, but it couldn’t be easier. It especially helped that I used pre-cooked, frozen brown rice (from Trader Joe’s!), so all I had to do was pop that in the microwave for 3 minutes, and it was ready to go after another 3 minutes of cooling. I mixed everything in the baking dish, so it was a one-pot recipe to boot. Wham, bam, homemade rice pudding in a snap. And, not only is this rice pudding recipe easy, but it’s a healthy little treat because it’s made with whole grain brown rice, light coconut milk, minimal sugar, and incorporates dried fruit such as cherries and cranberries. I think you could make a strong case to eat this for breakfast, because it’s really similar to overnight oats or baked oatmeal.

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You can also feel free to play around with the ratios of the spices, the types of spices, and the kinds of dried fruit you add. Make it your own, and make it soon!

Healthy Baked Brown Rice Pudding |

Healthy Baked Brown Rice Pudding


This was the easiest rice pudding I’ve ever made!

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 to 8 servings


  • Cooking spray
  • 2 eggs
  • 1-14 ounce can light coconut milk
  • 2 tablespoons organic cane sugar
  • 2 tablespoons organic agave syrup
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon of salt
  • 2 cups cooked brown rice (use Trader Joe’s pre-cooked, frozen rice to save a ton of time!)
  • 1/4 cup dried cranberries
  • 1/4 cup dried cherries
  • 2 tablespoons raisins
  • 1/4 cup roasted coconut chips, optional
  • 1/4 cup sliced almonds, toasted optional


  1. Preheat oven to 375°F. Lightly grease a covered baking dish with cooking spray. You can mix everything in the baking dish to make this a one-bowl recipe!
  2. In the baking dish, whisk the eggs, coconut milk, sugar, agave syrup, vanilla, lemon zest, cinnamon, nutmeg, cloves, and salt to combine.
  3. Add in the rice, cranberries, cherries, and raisins and optional coconut chips and stir to combine.
  4. Cover and bake for 30 minutes. Remove cover and stir, then continue baking, uncovered, until liquid is almost absorbed and rice is very tender, about 30 minutes more. Set aside to let cool for 10 minutes, then top with almonds, additional raisins, and serve. Enjoy!

Adapted from: Baked Brown Rice Pudding with Dried Fruit, Whole Foods Recipes

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