Brown Rice & Quinoa Rice Pudding Recipe

A healthy rice pudding made with a mix of quinoa and brown rice, cooked on the stove or baked in the oven. The combination of quinoa and brown rice moves familiar rice pudding into intriguing new territory, still very much comfort food but with an appealing nuttiness and tender (not mushy) texture.

Brown Rice & Quinoa Rice Pudding ♥, a healthy way to make rice pudding, with quinoa and brown rice, cooked on the stove or baked in the oven.

Homemade Rice Pudding Made from Scratch. Just Four Ingredients & On the Table in 20 Minutes. Real Food, Fresh & Comforting. Budget Friendly. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Naturally Gluten Free.

Rice Pudding from Across the World

If rice is the world’s most-consumed food, no surprise that rice pudding comes in country-by-country variations, something only a cookbook fanatic (who, me?) might notice. Around the world, rice pudding is the obvious answer to the question, What can we make with all this leftover rice?

Leftover rice stacks up and sits around at my house, thanks to an affinity for Oven-Baked Brown Rice, my adaptation of Cook’s Illustrated’s Fool-Proof Oven-Baked Brown Rice. I mix brown rice with other rices and grains, often my favorite Minnesota wild rice, most recently, some red quinoa.

One morning, I started to make a porridge from leftover rice and all of a sudden, the rice took over and turned itself into rice pudding! Thanks, rice, good idea. Very good idea!

About This Recipe

This rice pudding is a homey dessert made healthy. Instead of the usual white rice, cream, sugar and egg typically found in rice pudding, this recipe calls for whole-food brown rice and quinoa cooked in low-fat milk and sweetened with maple syrup and studded with a few plump dried currants.

The pudding may be cooked in one of two ways, either on the stove or in the oven.

The stove option is my preference. It does demand more hands-on time and attention for stirring but the rice, quinoa and currants just plump up so beautifully. And it's ready to eat quick-quick, in just 20 minutes.

But if stirring time isn't an option, the oven-baked rice pudding is nearly as good, really. And the individual ramekins make for attractive serving and good portion control.

The pudding turns out a pretty brown color. It takes just five minutes to mix up and is ready for serving in 20 minutes (stovetop) or after an hour (oven).

The recipe makes just two cups, that's enough for four servings. I hope you love it!

Savory Recipe Ideas for Leftover Rice

Rice pudding is such a practical way to use up leftover rice, even leftover brown rice.

But mostly, I use leftover rice in savory dishes. Here are some of my favorites! For more, scroll to the bottom of all my rice recipes. Handy, eh?

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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe for rice pudding made with brown rice and quinoa hits the mark, go ahead, save and share! I'd be honored ...

Brown Rice & Quinoa Rice Pudding ♥, a healthy way to make rice pudding, with quinoa and brown rice, cooked on the stove or baked in the oven.


Hands-on time: 5 minutes plus stirring
Time to table: 20 minutes (for stovetop)
Time to table: 70 minutes (for oven)
Makes 2 cups
  • 2 cups cooked quinoa & brown rice (see TIPS)
  • 2 cups skim milk
  • 2 tablespoons maple syrup
  • 2 tablespoons dried currants

FOR STOVETOP RICE PUDDING (my favorite, see TIPS) Combine quinoa-brown rice and milk in a heavy saucepan. Cook slowly on medium low heat until the milk is absorbed by the quinoa and rice. Stir occasionally at first, then more often and finally, toward the end, continuously. Midway, stir in maple syrup and currants. Serve hot from the stove.

~ or ~ OVEN-BAKED RICE PUDDING Heat oven to 350F/180C. Combine all ingredients in a bowl. With a slotted spoon, lift out the quinoa, rice and currants to divide among four ramekins, then pour the liquid over top. Bake for one hour, stirring after 30 and 45 minutes.

ALANNA’s TIPS Any cooked rice will work fine but the brown rice and red quinoa combination is both tasty and pretty. Just make Oven-Baked Brown Rice using 2 parts brown rice and 1 part quinoa. Cooking rice pudding on the stovetop requires attention but the rice grains are extra plump and tender.
NUTRITION INFORMATION Per Half Cup: 190 Calories; 1g Tot Fat; 0g Sat Fat; 2mg Cholesterol; 67mg Sodium; 38g Carb; 2g Fiber; g15 Sugar; 7g Protein. WEIGHT WATCHERS Old Points 3 & PointsPlus 5 & SmartPoints 5 & Freestyle 6 & myWW green 7 & blue 7 & purple 4

Fall: Such a Special Time for Our Favorite Desserts

~ Favorite Recipes for Fall Baking ~
Estonian Apple Cake ♥, an easy low-calorie apple cake recipe, moist and bright with cinnamon.

Extra-Crispy Apple Crisp ♥, finally my perfect apple crisp, barely sweet apples firm and tart with an extra-crispy topping. It's got a secret ingredient!
  • THE RECIPE Extra-Crispy Apple Crisp My very own "perfect" recipe, barely sweet apples firm and tart, topped with an extra-crispy topping, thanks to a secret ingredient.
  • ANOTHER TAKE Estonian Apple Cake A wordly, neighborly cake

Pumpkin Bars ♥, quick & easy, filled with fall spices.
  • THE RECIPE Pumpkin Bars Quick and easy, filled with fall spices.
  • ANOTHER TAKE Snickerdoodle Bars Snickerdoodle flavors with the firm, chewy texture of blondies.

Shop Your Pantry First

(helping home cooks save money on groceries)

~ rice recipes ~
~ quinoa recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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2012, 2014 & 2021

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I can't wait to make that yummy rice pudding for guests next week. Looks fabulous! (as does the soubise).

  2. Do you think almond milk would work instead of dairy milk?

  3. Michelle ~ I don’t have experience cooking with almond milk. My first question would be whether it would have “thickening” properties -- except that skim milk sure doesn’t. So yes, I really like the idea of almond milk, it would add an extra nutty flavor that has my mouthwatering! Let me know how it goes, will you, please?


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna