Walnut Raisin Brown Rice Pudding

Carol Wiley Ganger


I'm always cutting out recipes to try, but always changing them to suit my own taste.
I like recipes that use ingredients that you usually have on hand and is fast and easy...and of course taste gooood!
This low calorie rice pudding has been family tested and approved and can be whipped up in no time.

pinch tips: How to Use Hand & Stand Mixers





15 Min


55 Min


eggs, beaten
1 1/2 c
low fat (i use skim)
1/6 c
brown sugar (splenda), firmly packed, (1/3 cup, if using regular brown sugar)
1 tsp
vanilla extract
1/4 tsp
almond extract, optional (i have used before, but not necessary)
1 tsp
cinnamon, ground
1 c
brown rice, cooked ( i use instant brown rice, for shorter cooking time)
1/2 c
1/2 c
walnut pieces

Directions Step-By-Step

Combine eggs, milk, sugar, vanilla and cinnamon in a mixing bowl. Beat until well combined (but not foamy).Stir in rice, raisins and walnuts. Pour into a 1 1/2 quart ovenproof dish. Place dish in a larger baking dish or pan. Pour boiling water into the backing dish (being careful not to get water in the pudding mixture) to a depth of approx. 1 inch.
Bake in preheated 350 degree oven for 45 to 55 minutes, until a knife inserted near center comes out clean.Serve warm or at room temperature. Garnish with whipped topping or ice cream.
Note: You can, also use dried cherries or craisins. Pecans or Almonds for a change or whatever you happen to have on hand.

About this Recipe

Course/Dish: Puddings
Other Tags: Quick & Easy, Healthy
Hashtags: #Low, #Calorie